Vegan fried rice with jackfruit rendang ⋆ SOULFOOD.nl

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Today a delicious vegan meal full of color and taste! You make this 'vegan fried rice' with coconut, carrot and spinach. I made this recipe in collaboration with Rootzz of Nature. Their new jackfruit rendang completes the plate!

The recipe is written for 4 people. Do you need more or less? Then you can easily halve or double the recipe. And do you have anything left? You can freeze it in a Tupperware container. After defrosting, you can reheat it with a tablespoon of water in the microwave.

Jackfruit rendang from Rootzz of Nature

In this recipe I use the jackfruit rendang from Rootzz or nature. Tasty pieces of jackfruit stewed in a spicy sauce with coconut, ginger and lemongrass. The best thing about this product? You just need to warm it up and then you can start eating right away!

Did you know that this product is made from dried jackfruit from Uganda? Because the jackfruit is dried before transport, it does not need to be kept refrigerated, it weighs less and takes up a lot less space. That is an efficient and sustainable way of transport!

You will find the jackfruit rendang now in the refrigerated shelf of Albert Heijn. One package contains 300 grams. That is more than enough for two servings.

Prefer a video of the vegan fried rice?

In the video below you can see how I make vegan fried rice with jackfruit rendang in 30 seconds:

Ingredients (for 4 servings):

350 gr basmati rice
50 gr grated coconut
1 tsp turmeric
1 tsp salt
200 ml coconut milk
1 onion, chopped
1 winter carrot, grated
150 g spinach, finely chopped
2 tbsp (sunflower) oil
½ tsp cumin powder
1 tsp coriander powder
2 packs of jackfruit rendang
½ tsp chili flakes
1 spring onion, sliced
2 tbsp peanuts, roughly chopped
Lime wedges

Preparation vegan fried rice

Wash the basmati rice several times in plenty of water, until the water is almost transparent. Boil the rice with 300 ml of water, the grated coconut, the turmeric, the salt and the coconut milk for about 15 minutes on a very low heat. This can of course also be done in a rice cooker.

Meanwhile, chop the onion, grate the carrot and finely chop the spinach. Heat the sunflower oil in a wok over medium heat and fry the onion and carrot until the onion is translucent. This takes about 3 minutes.

Now turn the heat to high and add the rice, cumin, coriander and finely chopped spinach and stir-fry for another 5 minutes.

Meanwhile, heat the jackfruit rendang in a small pan. Remove both pans from the heat and serve the vegan fried rice with some of the jackfruit. Sprinkle the dish with the chili flakes, spring onions and peanuts and serve with a wedge of lime. Enjoy your dinner!