In Season: Late Winter Extra Veggie Fried Rice
Late Winter Extra Veggie Fried Rice
by Meghan De Jong, R.H.N
The end of the winter is in sight meaning fresh Spring veg are just around the corner. But until then, you can still enjoy lots of locally grown veg like the ones found in this dish! It’s super simple to prepare and makes for the perfect meal or side dish for this time of year.
Serving Size: 4 bowls
- 1 Tbsp. cooking oil of choice (sesame works well)
- 5 cup brown rice
- 1 package Tempea Tempeh, chopped into cubes
- 1 medium white onion
- 1 clove garlic, minced
- 1 inch piece ginger, grated
- 2 carrots, chopped into bite size pieces
- 2 cups purple cabbage, finely chopped
- 5 stalks kale, finely chopped
- 1 tsp. turmeric powder
- 1 tsp black pepper
- ½ tsp curry powder
- 1 Tbsp. Bragg’s soy sauce alternative or tamari
- 2 pasture run eggs
- Watermelon radish for garnish
- Rinse rice and cook according to package directions (this usually takes approximately 1 hour by the time you let it sit to fluff at the end)
- Heat oil in large cast iron pan or wok
- Add onion, garlic, and ginger to pan and cook on medium heat until lightly browned
- Next add the turmeric, black pepper, curry powder, carrots, and cubed tempeh. NOTE: if you want the dish to be extra flavourful feel free to increase the amount of any of the spices
- Allow to sauté for 3-4 minutes on low to medium heat, then add the cabbage and continue to sauté for another 2 minutes.
- Next add the kale and Bragg’s (soy sauce alternative). Let sauté on low for a final 2 minutes and then remove from heat.
- Optional: if you want to add in the eggs so they are scrambled throughout the dish – add them now and cook on medium heat for another 2 to 3 minutes. Otherwise you can hard or soft boil them in a separate pot of boiling water. Do so by allowing them to boil for 8-10 minutes (depending how runny you like your yolks)
- Add the cooked rice to this veggie/ onion mixture and stir until well incorporated
- Serve into bowls and garnish with fresh watermelon radish
For more of Meghan’s plant-based, whole foods recipes, check her out on Instagram at @megdejong.nutrition.