pad thai fried rice with red rice vegan gluten free

Pad Thai Fried Rice with Red Rice

You might have noticed that I’ve been on a bit of a mediterranean trip lately when it comes to my food – loads of hummus, salads, quinoa, etc. I decided to switch things up a bit and use a different grain and try a different cuisine. Thai and Chinese restaurants in India tend to make their food overly heavy and greasy (and always with white flour or rice) so I don’t enjoy eating at them frequently. And let’s not forget about MSG which is still a regular feature at too many restaurants. I came up with this pad thai fried rice (made with red rice) as a balanced one-dish meal that has an authentic Asian flavor without all the sodium and refined grains.

pad thai fried rice with red rice vegan gluten free

Asian food at home can be intimidating – you might think you need fancy ingredients kaffir lime, galangal, tamarind, etc. or authentic ready-to-use spice pastes. It’s actually much easier than that. All the ingredients for this recipe are easy to come across no matter where you are (this thought is always at the back of my mind when creating a recipe). This pad thai-flavored fried rice achieves a distinct and authentic flavor while delivering on so many different aspects: whole grain, vegan, gluten free, protein-rich, good fats, mineral-rich and of course, good spice! If you are vegan or follow a plant-based diet, just skip the eggs.

Pad Thai Fried Rice with Red Rice
Author: 
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 250g cooked red rice (approx 70g before cooking)
  • 60g red bell peppers, cut long
  • 60g yellow bell peppers, cut long
  • 150g mushrooms (after cleaning)
  • 3-4 spring onions, chopped finely
  • 2 eggs (optional)
  • 200g tofu, cut into 1 inch long pieces
  • 40g crushed peanuts
  • Salt, to taste
For the sauce:
  • Juice of 2 lemons
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tsp crushed red pepper (or more, adjust according to your spice level)
  • 2-3 tbsp water
Instructions
  1. Combine all the ingredients for the sauce in a small bowl and set aside.
  2. If using eggs, scramble them in a pan and set aside.
  3. Cook the mushrooms in another pan till all the water is released.
  4. Add in the tofu, red and yellow peppers, spring onions, scrambled egg, peanuts and the sauce. Sauté for 3-5 minutes on medium heat. Add in the rice and mix well to incorporate.
  5. Remove from heat and serve immediately.

pad thai fried rice with red rice vegan gluten free

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