This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.

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This is perfect for when you have extra rice and a different way to use up leeks, plus fried rice is always a crowd pleaser. Nutritious with whole grain rice and fresh veggies, add some tempeh or tofu for extra protein. The peanut sauce is a fun addition but you don’t have to make it if you’re after a super quick meal.

Serves 2 generously

Ingredients

For the rice

2-3 tablespoon coconut oil

1 onion, sliced

1 large leek, sliced & rinsed

4 cloves garlic, peeled & finely chopped

1 inch ginger, peeled & grated

¼ red cabbage or 2 carrot, finely sliced or cut into matchsticks

1 ½ cup cooked rice

handful spinach

4 -5 tablespoon – or to taste soy/ tamari

2 tablespoon mirin

1 tablespoon rice wine vinegar

4  spring onion, sliced

small handful coriander, thai basil would be great too if you can find

bird eye chili, sliced - optional

Peanut dressing

2 tablespoon peanut butter

100 ml rice wine vinegar

100ml soy or tamari

2 tablespoon maple syrup or agave

1 inch ginger, peeled & sliced

pinch red chili flakes

Method

For the sauce – blend in a high speed blender until smooth.

For the rice. - Heat a large frying pan on medium high heat. Add the oil, then the onions and leeks, cook for about 5 minutes until softened and taking on colour. Add the garlic and ginger, cook for another minute. Add the carrot or cabbage, cook for a couple of mins, it’s nice if they still have a little bite. Add the rice, mix well then add your spinach, mix through, then your sauces – soy, mirin, rice vinegar, taste for seasoning adjust to your preference. Take off the heat and stir through your herbs and birds eye chili if using.

Serve with the peanut sauce drizzled over.