Vegan & Vegetarian Vegetable Fried Rice

I usually stir fry noodles, but last week I thought I'd try rice for a change.

The ingredients are roughly the same as my noodle stir fries; garlic, ginger, carrot, and something green but this time with a homemade Hoisin sauce.

Serves 5

2 cloves of garlic, peeled and crushed
2 cm ginger, grated or finely chopped
1 large carrot, peeled and grated
2 handfuls of finely sliced cabbage, chard, or kale (mine above has rainbow chard in)
1 tbsp sunflower oil
1 large mug of basmati rice

Hoisin Sauce
4 tbsp soy sauce
2 tbsp peanut butter
1 tbsp brown sugar
2 tsp balsamic vinegar
1 clove of garlic, peeled and crushed
2 tsp sesame oil
1 tsp hot chilli sauce

Start by cooking the rice according to the packet's instructions

Mix the Hoisin sauce ingredients together in a small bowl, and prepare all the vegetables.

When the rice is cooked, drain and leave to cool, and gather all your ingredients within easy reach ready for stir frying.

Heat the oil in a wok over a high heat until smoking.  Add the ginger and garlic, stir and add the carrot and cabbage.  Keep stirring so the vegetables don't burn.  If you like crunchy vegetables, just stir fry for a couple of minutes and then add the rice.  If you prefer softer vegetables, add a splash of water and turn the heat down to medium.  Keep stirring and you will see the vegetables start to soften in the steam

Once you've added the rice, stir and mix well over a high high for a minute or so then turn the heat down to medium.  Add the Hoisin sauce and stir through.  Keep heating until the rice is hot again.  You may prefer to cover with a lid for a few minutes until you hear it sizzling, if you have a large enough lid.

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