Blueberry Pesto Fried Rice

Name: Blueberry Pesto Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: European, Italian, Mediterranean, Asian
Ingredients: 1 cup rice, uncooked; 3 cups water; 1 tbsp sesame oil; 300g tempeh, cut into cubes; 1 tsp minced ginger; 2 spring onions, sliced; 1 Red capsicum, diced; 1/2 cup corn kernels, drained and rinsed if from a tin; 1/2 cup green peas, fresh or frozen; Salt and black pepper; Red chilli flakes, to serve (optional); 1 cup fresh blueberries; 2 clove garlic; 1 tbsp lemon juice; 1/2 tbsp lemon zest; 2 tbsp olive oil; 2 tbsp pine nuts; 1 tbsp Parmesan, grated; 1.5 tbsp mint leaves

10 steps

Prep:10minCook:10min

Mixing a berry pesto through the rice adds such a rich and sweet flavour, and coupled with classic fried rice vegetables makes this a winner!

Updated at: Fri, 01 Dec 2023 21:17:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories527.4 kcal (26%)

Total Fat22.4 g (32%)

Carbs63.7 g (24%)

Sugars7.2 g (8%)

Protein22.3 g (45%)

Sodium227.7 mg (11%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Instructions

Cook the Rice

Step 1

After rinsing rice, put in a saucepan along with the water and bring to a boil. Cook until water has been absorbed by the rice.

Make the Pesto

Step 2

Place all ingredients in a blender and mix until a paste is formed.

Cook the Tempeh

Step 3

In a frying pan, heat some of the oil and fry the tempeh pieces. A few minutes of each side should do, until they have browned.

Cook the Vegetables

Step 4

Pour oil into a wok over medium-high heat, and once up to temperature add in the ginger. Fry for 30 seconds, not too long to avoid burning.

Step 5

Add in the capsicum and spring onion whites. Fry for 2-3 minutes.

Step 6

Add the peas and corn, then season with salt and pepper.

Assemble

Step 7

Meanwhile, thoroughly mix the pesto with the cooked rice. Add this into the wok, along with the cooked tempeh, and toss to combine.

Step 8

Serve in bowls, topping with the spring onion greens and chilli flakes, if using.

Note

Step 9

If you are able, cook the rice the day before and keep in the fridge until it's time to mix with the pesto. Pre-cooked rice always makes the best fried rice!

Step 10

I've used tempeh here, but you can use any type of protein.