Vegetable Fried Rice with Gyoza and Curry Sauce
A comforting plant-based fried rice loaded with veg, umami seasoning and frozen peas, served with spicy gyoza, Mayflower curry sauce and chilli oil. Inspired by @plantbasedtabby and ready in around 20 minutes.
Have a go!
20 mins
Ingredients
For the Fried Rice
- 1/2 onion, finely diced
- 1 carrot, finely diced
- 1/2 pepper, finely diced
- A handful of Brussels sprouts, finely sliced
- 1 garlic clove, finely diced
- 1–2 tsp ginger paste
- 1 portion cooked basmati rice (cooled)
- A handful of frozen peas
- Dark soy sauce
- Light soy sauce
- Vegetable umami seasoning
- Toasted sesame oil
- Kala namak (black salt)
- Ground white pepper
- Oil, for frying
To Serve
- Spicy tofu & vegetable gyoza
- Mayflower curry sauce (prepared as directed)
- Crispy chilli oil
- Black sesame seeds
Starring...
Curry Sauce Mix Original
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Method
- Heat a pan over medium heat with a little oil.
- Add the diced onion, carrot, pepper and finely sliced sprouts. Fry for 5–6 minutes until softened.
- Add the diced garlic and ginger paste. Fry for 1 minute until fragrant.
- Stir in the cooled basmati rice and frozen peas, mixing well so the vegetables are evenly distributed.
- Season with dark soy sauce, light soy sauce, Yondu vegetable umami, toasted sesame oil, kala namak and ground white pepper.
- Cook for a further 2–3 minutes, stirring regularly, until everything is heated through.
- Cook the gyoza according to packet instructions.
- Serve the fried rice topped with gyoza, generous curry sauce, crispy chilli oil and a sprinkle of black sesame seeds.
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