Vegan Singapore Fried Rice

Ingredients

• 4 cups Cooked Rice
• 1 cup Frozen Peas and Carrots
• 1 medium Bell Pepper
• 1/2 cup Pineapple
• 2 teaspoons Curry Powder
• 3 tablespoons Soy Sauce
• 2 tablespoons Vegetable Oil
• 2 cloves Garlic
• 1 cup Vegan Ham
• 2 Eggs

Instructions

1. 1Prepare your ingredients: Dice the 1 medium bell pepper into 1/2-inch pieces. Dice the 1/2 cup pineapple into 1/2-inch pieces. Mince the 2 cloves garlic.
2. 2Heat the 2 tablespoons of vegetable oil in a large wok or 12-inch skillet over high heat until the oil shimmers, about 1 minute. Add the minced 2 cloves garlic and the 2 teaspoons of curry powder. Stir constantly for 30 seconds until fragrant, being careful not to burn the garlic.
3. 3Add the 1 cup of frozen peas and carrots, the diced 1 medium bell pepper, and the diced 1/2 cup pineapple to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender-crisp. You should see them become brighter in color.
4. 4Add the 4 cups of cooked rice and the 3 tablespoons of soy sauce to the wok. Stir-fry for 3-5 minutes, breaking up any clumps of rice, until the rice is heated through and evenly coated with the soy sauce and vegetables. The rice should be steaming.
5. 5Push the rice mixture to one side of the wok. Add the 1 cup of vegan ham to the empty side and cook for 1-2 minutes until heated through. Then, add the 2 eggs to the empty side. Scramble the eggs directly in the wok for 1-2 minutes until they are just set. Finally, stir everything together to combine the vegan ham and scrambled eggs with the rice and vegetables.
6. 6Serve the Vegan Singapore Fried Rice hot immediately.

Substitutions

Related Guides