kale, jasmine rice, honey, ginger- Vegetarian Fried Rice- cook for your life- anti-cancer recipes

Vegetarian Fried Rice

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 13 ingredients
So quick and so yummy, fried rice is perfect for a night in. We may already have veggie fried rice, but there is always room for more! The hint of ginger plays well off...

Ingredients


  • ½ inch ginger, grated
  • 2 cloves garlic, minced
  • 2 scallions, sliced thin
  • ½ teaspoon sesame oil
  • 2 tablespoons soy sauce
  • ¼ cup hoisin sauce
  • 1 tablespoon honey
  • ¼ cup canola oil
  • 1 carrot, thinly sliced into half-moons
  • 2 cups button mushrooms, quartered
  • 2 cups jasmine rice, cooked
  • 3 cups kale, chopped
  • 2 eggs

Nutrition Facts

Calories

345 cals

Fat

18 g

Saturated Fat

2 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

10 g

Carbohydrates

39 g

Sugar

11 g

Fiber

4 g

Protein

8 g

Sodium

752 mg

Directions

  1. In a small bowl whisk together ginger, garlic, scallion, sesame oil, soy sauce, hoisin
  2. Heat a wok or large sauté pan on medium heat and add the canola oil. Add the carrots to the pan and cook until they begin to soften. Add mushrooms and stir-fry until soft, about 5-10 minutes. 
  3. Add the cooked rice, kale and sauce to the pan. Stir to combine and season with salt and pepper to taste.
  4. Create a well in the middle of the rice. Scramble the eggs in a small bowl. Pour the eggs into the well and stir until they are cooked through. Once the eggs are cooked mix into the rice and serve.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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