Vegetarian Fried Rice w/ Tofu
Vegetarian Fried Rice w/ Tofu
Vegetarian Fried Rice w/ Tofu
Vegetarian Fried Rice w/ Tofu
Vegetarian Fried Rice w/ Tofu
Vegetarian Fried Rice w/ Tofu

Vegetarian Fried Rice w/ Tofu, Champignon Mushrooms & Tamari

Vegetarian Fried Rice w/ Tofu

REWARDS PRICE $8.96 - $10.75
$11.95     Sale Save

330g Serve.

This Vegetarian Fried Rice is the  quintessential comfort food made using a combination of tofu, champignon mushrooms (prepared Low FODMAP), eggs, carrot, broccoli, peas and more.. Simple but so, so delicious. 

This meal is also suitable for anyone following a gluten free, vegetarian, lactose free or Low FODMAP diet.  

This meal has been endorsed by Coeliac Australia which provides confidence to individuals following a gluten free diet.  

Monash University Low FODMAP CertifiedTM recipe: One serving of a meal made in accordance with this recipe can assist with following the Monash University Low FODMAP dietTM.  A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional.



Water, Basmati Rice, Firm Tofu (Soybean extract, coagulant (516), water), Egg, Champignon Mushrooms (Champignons, Water, Salt, Food Acid (330), Antioxidant (300)), Carrot, Broccoli, Tamari Gluten Free Soy Sauce (Whole soybeans, water, sea salt, alcohol), Peas, Garlic Oil -homemade (Olive Oil, No garlic flesh), Spring Onions (Green Portion Only), White Sugar, Salt, Black Pepper.

ALLERGY ADVICE: Contains Egg and Soy. May contain tree nuts, peanuts, milk, sesame, fish.

Serving Size: 330g, Servings per Dish: 1
Average Quantity per Serve Average Quantity per 100g
Energy  1920 kJ (459 Cal)  582 kJ
Protein 21.3 g 6.5 g
- Gluten not detected not detected
Fat, total 15.1 g 4.6 g
- Saturated 3.1 g 0.9 g
Carbohydrate 55.9 g 17.0 g
- Sugars 5.4 g 1.6 g
- Lactose 0 g 0 g
- Fibre 6.3 g 1.9 g
Sodium 1335 mg 405 mg

The nutrient values which appear in our Nutrition Information for each meal are developed based on a standard product formulation and average calculations. Due to variations in seasonal produce and chef production of meals (not machines), there may be slight variations between meals. We aim to minimise this with strong processes and procedures in place but human and seasonal variations, although minimal, will occur.