Go Back
+ servings
Print Recipe
5 from 2 votes

Vegan Curried Rice

Vegan Curried rice is a delicious blend of garden fresh vegetables tossed in a wok with a little ginger, curry and garlicky fried brown rice.
Cook Time15 mins
Total Time15 mins
Course: Sides
Cuisine: American
Servings: 4
Calories: 119kcal
Author: HWC Magazine

Ingredients

  • 1 tablespoon olive oil
    or oil of choice
  • 2 teaspoon ginger
    freshly grated (or 1 teaspoon dried ground)
  • 2 cloves garlic
    peeled and minced (or ½ teaspoon dried ground)
  • 2 carrots small (or about ½ cup) chopped in smaller thin pieces so it cooks quickly
  • 1 head broccoli chopped into small florets (you can also use some of the peeled stem if you chop into small pieces so that it cooks quickly
  • salt and pepper to taste
  • 1 tablespoon water
  • 1 cup brown rice
    cooked
  • 1 teaspoon curry powder
    or to taste for your desired heat level
  • 1 cup spinach chopped fresh (optional)

Instructions

  • Make sure you have all of your items chopped and ready to go as this recipe is going to go fast. In a wok or frying pan, add your oil and heat to medium high heat. Add your fresh ginger and garlic (please note if you are using dried ground ginger and garlic add these only after you have added your vegetables to the wok) and stir fry just until aromatic then quickly add your carrots and broccoli. Keep stirring and keep the items in your wok moving. Add salt and pepper to taste and add 1 tablespoon of water and put on lid for about 1 minute, just to do a flash steam of your veggies. DO NOT overcook. You want your vegetables to be crisp aldente. (You can use any vegetables you have in your crisper for this recipe)
  • Remove lid from your wok/frying pan and toss your veggies. The water should be evaporated. Add the cooked brown rice and curry powder and toss until all of the rice is well coated. (If your rice starts to stick then add just a touch more olive oil). Add a handful of spinach and just toss until wilted about 1 minute. Taste test your stir fry and adjust seasoning as desired.
  • Serve your delicious vegan curried rice hot from the wok. Enjoy!

Notes

You can use whatever veggies you happen to have in your crisper and this dish will delicious. Just remember to cut everything up in about the same size and fry your harder vegetables first and then add your softer vegetables at the end. Click HERE if you would like to learn all the in's and outs of how to make the best fried rice.
Another fried recipe that is a huge hit is our Hawaiian Luau Rice as it is fun and super easy to make.
Take Care

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 304mg | Fiber: 3g | Sugar: 2g | Vitamin A: 6082IU | Vitamin C: 45mg | Calcium: 46mg | Iron: 1mg