Veggie Fried Rice
Serves: 4 | Prep time: 20 minutes | Cook time: 20 minutes
Ingredients:
- 500g cooked rice
- 1 Tbsp. oil
- 1 Tbsp. freshly grated ginger
- Soy sauce, to taste
- 1-2 Chinese bitter melons, cut lengthwise, scooped out and sliced medium thickness (may substitute courgette or squash)
- 200g-300g sweet potato, cut lengthwise, and sliced medium thickness
- Ground meat, sliced meat, prawns or tofu
- 2-3 free range eggs, beaten
- 1 small bunch Chinese chives, minced
- 200g dried shiitake mushrooms, rehydrated, stems removed, quartered
- 4-6 cloves fresh garlic, minced
- 6-10 leaves of Swiss chard, kale or spinach, chopped
- 1 stick celery, chopped
- 1-10 Santaka hot Asian chilli peppers, chopped
- 4 Tbsp. fresh dill
- 1 small bunch scallions, minced
- 1 bunch coriander
- 2 Tbsp. flax seed powder
- 2 Tbsp. whole flax seeds
Instructions:
- Brown the meat or tofu at medium-high heat with soy sauce. Set aside.
- Heat a small amount of oil with sliced garlic, ginger and soy sauce in a wok, and stir-fry bitter melon and sweet potato for 1 to 2 minutes.
- Add the mushrooms and continue to stir-fry. Add the eggs and Asian chilli peppers. Continue to stir-fry.
- Add the Chinese chives and veggie leaves and mix. Add meat or tofu and mix.
- In a separate bowl, break up the rice with soy sauce. Add to stir-fry and mix. Add flax seed powder and seeds. Salt and pepper to taste.
Recipe Credit: Deborah Altenhof