This is one of my favorite (and simple) recipes to make on a Sunday… or a Saturday… basically, it’s a weekend treat!
My Dad used to make fried rice on the weekends when he had more time to cook, and I got my inspiration from him for home cooking. So, here is my vegan version of the standard Filipino Garlic Fried Rice.
It’s simple. Doesn’t require many ingredients, AND you can use day old rice leftover in the fridge (it’s best).
One Serving – 6oz
Calories – 278 kcal
Macros – Carbs: 50g, Protein: 4.9g, Fat: 5.9g
Key Nutrients: B vitamins, Manganese, Iron, Copper, Selenium
Here’s a Filipino dish that I’ve loved since my childhood. Just because I’m a vegan doesn’t mean I can’t have Filipino food. And like this recipe, I simply have to modify it to make it vegan:
First off, you just have to make sure the canton-style noodles are vegan, and is free from egg, dairy or any animal products. Sometimes they even put shrimp flavoring, so DO check the ingredients list carefully. Another common ingredient is egg.
By simply NOT adding any animal products, this dish becomes deliciously vegan.
Feel free to add a LOT of vegetables, and you can even add some fried or baked tofu cubes. (Not included in this recipe)
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