Ingredients
Scale
- 1 bowl of cooked rice (180-200g)
- 4 gyoza or potstickers, sliced (100g)
- 1–2 garlic cloves (3-6g)
- 1 tbsp neutral oil (15ml)
- 1/2 tbsp vegan butter (13g)
- 1 tsp soy sauce (or tamari for gluten free)
- parsley, finely chopped
- salt & pepper to taste
Instructions
- Slice one garlic clove thinly (or use a mandolin) to expose the centre. Mince 1/2 – 1 more glove of garlic (depending on how much rice you use and how garlick-y you like your food) and set aside. Add 1 tbsp of neutral oil to fry pan over medium to medium high heat. Fry sliced garlic until aromatic and just golden brown. Remove only the garlic chips from the fry pan.
- Add the gyoza and fry them for about 2 minutes. Add the rice and butter and break it up with the side of a wooden spatula. Once the rice is coated in the oil and butter, add soy sauce and toss the fried rice using a scooping motion to prevent the rice from becoming mushy. Taste and season with salt and pepper. Turn off the heat and then toss in the chopped parsely. If you like it extra garlick-y, add in the garlic chips. Serve warm and enjoy!
Notes
- Helpful Equipment: wooden spatula, non-stick pan
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: entree
- Method: stove top
- Cuisine: vegan, japanese
Nutrition
- Serving Size: 1 serving
- Calories: 607
- Sugar: 4.8g
- Sodium: 540mg
- Fat: 27.5g
- Saturated Fat: 5.6g
- Unsaturated Fat: 17.3g
- Trans Fat: 0
- Carbohydrates: 79g
- Fiber: 1.5g
- Protein: 9.5g
- Cholesterol: 0