Vegetarian Riz Cantonais
Discover the vibrant flavors of Vegetarian Riz Cantonais, a plant-based twist on the classic Cantonese fried rice. In this wholesome recipe, fluffy jasmine rice is stir-fried with colorful vegetables like carrots, peas, and bell peppers, and paired with golden-brown tofu for a satisfying protein boost. Infused with the irresistible aroma of garlic, ginger, soy sauce, and sesame oil, this dish achieves the perfect balance of savory and umami goodness. Quick to prepare in under an hour, Vegetarian Riz Cantonais is ideal for busy weeknight dinners or meal prepping, and it’s naturally dairy-free and gluten-free (when using certified soy sauce). Serve it piping hot, garnished with fresh spring onions, for a simple yet flavorful meal that’ll transport your taste buds straight to Asia.
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Recipe Information
Ingredients
- 1.5 cups jasmine rice
- 3 cups water
- 1 cup frozen peas
- 1 medium, diced carrot
- 1 small, diced red bell pepper
- 3 stalks, chopped spring onions
- 2 minced garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 200 grams, firm, cubed tofu
- 1 teaspoon, grated fresh ginger
- 0.25 teaspoon black pepper
- to taste salt
Instructions
Rinse the jasmine rice thoroughly under cold water until the water runs clear to remove excess starch.
In a medium-sized pot, combine the jasmine rice and water. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes until the rice is cooked and the water is absorbed. Fluff with a fork and set aside to cool slightly.
In a large frying pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed tofu and sauté until golden brown on all sides. Remove from pan and set aside.
In the same pan, add the remaining vegetable oil. Once hot, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Add the diced carrot, red bell pepper, and peas to the pan. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Lower the heat to medium and add the cooked rice to the pan with the vegetables. Stir gently to combine.
Drizzle the soy sauce and sesame oil over the rice. Add the cooked tofu back into the pan along with the black pepper. Mix everything well to ensure the rice is evenly coated with the sauce.
Continue to stir-fry the rice for another 3-4 minutes until everything is well combined and heated through.
Stir in the chopped spring onions and adjust the seasoning with salt if needed.
Serve hot, garnished with extra spring onions if desired.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4197 mg | 182% | |
| Total Carbohydrate | 147.0 g | 53% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 17.2 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 908 mg | 70% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1670 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
