The Fried Rice That Changed My Mind Forever

This isn't your average fried rice. It's loaded with colourful vegetables, fluffy tofu scramble, quinoa and basmati rice for a meal that's packed with flavour, plant diversity and gut-friendly fibre. One of my favourite science-backed cooking tips? Using cooled, reheated rice increases resistant starch - a type of fibre that helps feed your beneficial gut microbes while also giving fried rice that perfect texture. If you're looking for delicious whole food plant-based recipes that are practical, affordable and backed by nutrition science, you're in the right place. 🌱 If you enjoyed this video, I'd love to have you subscribe for more evidence-informed recipes and realistic food habits that support both your health and the planet. 🌱 Full Recipe Rice & Quinoa 400 g basmati rice 1½ cups quinoa Cook until just underdone (it will continue cooking after draining). Veggies 400 g frozen peas 1 cob fresh corn 4 celery stalks 4 carrots 1 zucchini 1 red capsicum 1 cup dried shiitake mushrooms, rehydrated and sliced ½ red onion 1 clove garlic Thumb-sized piece fresh ginger, grated Large bunch fresh parsley 1 tbsp Vegeta stock powder 1 tsp black pepper Tofu Scramble 450 g firm tofu ½ tsp sesame oil 2 tbsp nutritional yeast 1 tbsp Vegeta stock powder ½ tsp ground turmeric Sesame seeds #wholefoodplantbased #guthealth #healthyrecipes