Mongolian Vegan Vegetable Fried Rice
Gone are the days of not being able to enjoy fried rice, so what if it doesn’t contain egg, it doesn’t need it!
To create the our vegan-friendly version of a traditional Mongolian recipe, follow the simple instructions below.
This recipe requires little skill and is great for beginners, and you will feel proud to have made such a wonderful dish with so many flavours and textures.
Sticky basmati rice, sautéed spices, stir-fried vegetables and a mixture of Asian (and not so) sauces each of which compliment one another to make a wonderful side dish – it goes great with our Vegan Mongolian Sticky “Beef”.
Take a look at our Vegan Asian Recipes page for more like this!
So, if you’re looking to wow friends or treat your taste buds to an abundance of different flavours with a gluten-free and oil-free dish, you can do so right here in less than half an hour.
Enjoy, and please let us know what you think by giving us a star rating or leaving a comment below. Thanks!
Mongolian Vegetable Fried Rice (Vegan-Friendly)
Our Mongolian vegetable fried rice offers an abundance of different flavours, a wonderful sticky texture and the aromas created from this rice dish is simply mouth-watering. Serve with our quick and easy Mongolian Spicy Vegan Beef.
- 1 cup basmati rice
- 100 grams broccoli florets
- 3 pieces baby corn sliced
- 1 pepper choose your favourite!
- 1/2 small red cabbage sliced
- 3 cloves garlic finely chopped
- 1 inch fresh ginger finely chopped
- 1 tbsp vegan butter any you like!
- 1 tsp hoisin sauce
- 3 tbsp tomato ketchup
- 1 tbsp sriracha/chilli sauce
- 1 pinch salt
- 1 tsp sesame seeds
Firstly, cook your basmati rice to the packet instructions.
To a hot frying pan, add butter and the sesame seeds. When they begin to crackle, add the chopped ginger, garlic, then saute for 5 mins.
Next, add the broccoli, baby corn, pepper, red cabbage, a splash of water and cook on a low flame until they become tender.
Now throw in the cooked rice and stir fry along with the vegetables.
Finally, add the hoisin sauce, sriracha/chilli paste, tomato ketchup and a pinch of salt. Mix it well and taste for seasoning. It's ready to go!