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5 from 1 vote

This plant-based stir fry has just the right amount of spice and is satisfyingly filling.  Made with peanuts it has a little kick of protein as well. The ginger in this vegan meal is also a good source of magnesium, potassium, and vitamin B6.

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5 from 1 vote

Kung Pao Fried Rice

Yield 4 – 6 Servings
Prep Time 10 minutes
Cook Time 15 minutes
This plant-based stir fry has just the right amount of spice and is satisfyingly filling.  Made with peanuts it has a little kick of protein as well. The ginger in this vegan meal is also a good source of magnesium, potassium, and vitamin B6. 

Ingredients 
 

  • 4 cups rice, cooked
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1/3 head cauliflower, diced
  • 2 cloves garlic, minced
  • 1/2 inch ginger, minced
  • 1/2 inch jalapeño, seeded and minced
  • 3/4 cup peanuts
  • 1/8 teaspoon Himalayan salt

Instructions 

  • In a large pan, heat olive oil and cook onions until semi-translucent. 
  • Add in garlic, ginger, jalapeño, celery, cauliflower, peanuts and salt. 
  • Cook until cauliflower is soft.
  • Stir in cooked rice and serve. 

Notes

Please read through the above blog post for helpful tips & tricks!

Nutrition

Calories: 889kcal, Carbohydrates: 158g, Protein: 22g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Sodium: 112mg, Potassium: 618mg, Fiber: 7g, Sugar: 2g, Vitamin A: 20IU, Vitamin C: 26mg, Calcium: 102mg, Iron: 3mg

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