Traditional fried rice has been loaded up with lots of vegetables for extra fibre, as well as a combination of egg and tofu for protein.
This dish works best with rice which has been cooked the night before and allowed to cool.
A weekly staple which you can serve with rice and salad, in a quesadilla or on a baked potato with cheese. Divide up any leftover portions to keep in the freezer for a last minute meal. NOTE: 1x 400g can of beans = 240g drained beans. Use dried textured vegetable protein, or any other vegetarian mince.
This fried tofu is a crispy and fragrant accompaniment with a side of rice/noodles and steamed Asian vegetables. It also makes for a great addition of vegan protein to a salad. Be sure to buy firm tofu to maintain its shape while panfrying.
The inclusion of lentils in place of mince provides a great source of protein and fibre. Serve with brown pasta and a side of salad for a balanced meal. NOTE: - Use 2x 400g cans of lentils, rinsed and drained to obtain a total of 480g of lentils. Store leftovers in the freezer for a quick and easy meal.