This plant-based stir fry has just the right amount of spice and is satisfyingly filling.  Made with peanuts it has a little kick of protein as well. The ginger in this vegan meal is also a good source of magnesium, potassium, and vitamin B6.

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KUNG PAO FRIED RICE


  • Author: Rae’s Assistant
  • Total Time: 25 minutes
  • Yield: 46 SERVINGS 1x

Ingredients

Units Scale
  • 4 cups rice, cooked
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1/3 head cauliflower, diced
  • 2 cloves garlic, minced
  • 1/2 inch ginger, minced
  • 1/2 inch jalapeno, seeded and minced
  • 3/4 cup peanuts
  • 1/8 teaspoon Himalayan salt

Instructions

  1. In a large pan, heat olive oil and cook onions until semi-translucent. 
  2. Add in garlic, ginger, jalapeño, celery, cauliflower, peanuts and salt. 
  3. Cook until cauliflower is soft.
  4. Stir in cooked rice and serve. 

Notes

When you have devoured this vegan meal, you can try these plant-based Chocolate Chip Cookies. You’re welcome.

  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes

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