Vegan Curried Rice

Ingredients

olive oil - 1 tablespoon (or oil of choice)

ginger - 2 teaspoons freshly grated (or 1 teaspoon dried ground)

garlic - 2 cloves minced (or 1/2 teaspoon dried ground)

carrots - 2 small (or about 1/2 cup) chopped in smaller thin pieces so it cooks quickly

broccoli - 1 large head chopped into small florets (you can also use some of the peeled stem if you chop into small pieces so that it cooks quickly

salt and pepper - to taste

water - 1 tablespoon

brown rice - 1 cup cooked

curry powder - 1 teaspoon or to taste for your desired heat level

spinach - 1 cup chopped fresh spinach (optional)

Directions

1Make sure you have all of your items chopped and ready to go as this recipe is going to go fast. In a wok or frying pan, add your oil and heat to medium high heat. Add your fresh ginger and garlic (please note if you are using dried ground ginger and garlic add these only after you have added your vegetables to the wok) and stir fry just until aromatic then quickly add your carrots and broccoli. Keep stirring and keep the items in your wok moving. Add salt and pepper to taste and add 1 tablespoon of water and put on lid for about 1 minute, just to do a flash steam of your veggies. DO NOT overcook. You want your vegetables to be crisp aldente. (You can use any vegetables you have in your crisper for this recipe)

2Remove lid from your wok/frying pan and toss your veggies. The water should be evaporated. Add the cooked brown rice and curry powder and toss until all of the rice is well coated. (If your rice starts to stick then add just a touch more olive oil). Add a handful of spinach and just toss until wilted about 1 minute. Taste test your stir fry and adjust seasoning as desired.

3Serve your delicious vegan curried rice hot from the wok. Enjoy!

FULL RECIPES

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