A delicious vegan and gluten-free Chinese stir-fry lunch of onions, mixed vegetables and basmati rice cooked in soy sauce – eggs-, nuts-, and lactose-free!
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | lactose-free |
️Allergens: soy |
⏱ 31 mins – easy
🍽 2 servings – 1174 kcal per serving
|
Serving
486g |
Fat
16g |
Sat. fat
2g |
Sodium
1091mg |
|
Carbs
226g |
Fibers
10g |
Sugars
3g |
Proteins
25g |
INGREDIENTS
- 2 tbsp olive oil
- 1 onion
- ½ tsp pumpkin pie spice
- 11 oz mixed vegetables
- 18 oz basmati rice
- 2 tbsp soy sauce
TOOLS
- 1 knife
- 1 saucepan
- 1 wooden spoon
- 1 wok
- 2 plate
STEPS
Peel an onion and chop it.
Heat 2 cups of water in a saucepan. Add basmati rice and cook on low heat for 15 minutes.
Heat olive oil in a wok. Stir in onions, pumpkin pie spice, and mixed vegetables with a wooden spoon for 10 minutes. Drizzle soy sauce over the fried vegetable and give it a final stir.
Serve cooked basmati rice on a plate with a side of fried veggies with soy sauce.
It’s ready to be served !
