I’ve been so into Asian food lately, especially Korean food since I discovered Mommy Tang‘s Youtube channel. Do you know her? Her recipes are amazing, all of them are vegan and taste so good!
This potato fried rice is adapted from her ketchup fried rice recipe and we make it a lot at home because we really love it. Besides, it’s so inexpensive, especially if you use other oil (sesame oil is expensive, at least here in Spain), white onion and remove the nori sheet and the sesame seeds. She adds some ketchup on top, but I don’t because ketchup usually is not a healthy sauce, unless you buy a healthy ketchup or you make it at home, it’s really easy!
To make this recipe you can use any type of rice, any kind of potato (although the ones that have a low starch content work better), raw garlic instead of the garlic powder, regular sesame seeds or as I told you before, white onion or any oil you have on hand. You can also use sea salt instead of the tamari or the soy sauce (it’s not gluten-free).
- 1/2 cup uncooked brown rice (100 g)
- 3 tbsp sesame oil
- 1/4 tsp cayenne powder
- 1/2 red onion, finely chopped
- 2 medium potatoes (1 pound or 450 g), finely chopped
- 3/4 cup water (190 ml)
- 1 tbsp tamari or soy sauce
- 1 tsp garlic powder
- 1 nori sheet, finely chopped
- Black sesame seeds and black pepper to taste
- This recipe works better if you use rice leftovers, but you can also cook the rice just before making this potato fried rice, it’s up to you.
- Soak the rice overnight or for at least 4 hours. This step is optional, but I like to soak my grains because they usually contain phytic acid and it binds minerals in the digestive tract. Besides, when you soak your grains, they’re easier to digest and this also reduces the cooking time.
- Drain and rinse the rice and place it in a saucepan with some water. Cook over high heat until the water is boiling, then cover and then reduce the heat and cook over medium-high heat until the rice is cooked. Follow package directions to know the amount of water you need and the cooking time.
- Heat 2 tablespoons of the oil in a frying pan, add the cayenne powder and the onion. Cook over medium-high heat for about 5 minutes
- Add the potatoes and cook for about 15 to 20 minutes or until they’re cooked. I added 3/4 cup (190 ml) of water to cook the potatoes, but the amount of water may vary. You can also add more oil if you want. Stir frequently.
- Add the rice, 1 tablespoon oil, tamari, garlic powder, nori sheet and sesame seeds and black pepper to taste. Stir and cook for another 5 minutes.
Adapted from Mommy Tang’s ketchup fried rice recipe
- Serving Size: 1/4 of the recipe
- Calories: 263
- Sugar: 2.1g
- Sodium: 262mg
- Fat: 11g
- Saturated Fat: 1.6g
- Carbohydrates: 36.9g
- Fiber: 4.1g
- Protein: 4.6g
Did you make this recipe?
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