Stir fry and fried rice are a great way to use up leftover vegetables and rice in the fridge! Lately, trying to cut down on my oil and salt intake, I have been experimenting with some of my favourite recipes and trying to make them a lot healthier. I have also been trying to incorporate ingredients that will allow me to create some of the typical flavour profiles of meals. Thus recipes like this fried rice were born. Adding tomatoes to this fried rice adds a natural saltiness to the dish and basil really deepens the flavour. I used a variety of ingredients from my mum’s home garden and some other leftover ingredients to make this a flavour packed recipe.
Ingredients: Serves 2
- 1 clove of garlic chopped
- 1/2 onion sliced
- 1 large tomato finely diced
- 1/2 medium zucchini/corguette diced
- 1 cup of cremini mushrooms sliced
- 1 large handful of kale finely chopped
- 1 tsp cumin powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika powder (optional)
- 1/2 tbsp of soy sauce or more to taste
- 1 cup of cooked chickpeas
- 1 1/4 cup of brown rice cooked (I used left over brown rice cooked in turmeric, a little salt and onion powder but adding these spices are completely optional)
- In a pan at medium to high heat, sauté the onions, mushrooms and zucchini in water. Alternatively you can sauté the veggies in about 1 tbsp of avocado or olive oil, if you consume oil.
- After the veggies have soften, add the tomato and spices and let them cook till the tomatoes are nice and soft.
- Add the rice and soy sauce and cook everything together for a few minutes. Make sure to stir so that it does not stick to the bottom of the pan
- When the rice is nice and toasty, mix in the kale and take it off the heat
- It is ready to serve when the kale has wilted and has turned bright green
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