Bush Almond Fried Rice with Native Berries

A fresh take on traditional fried rice, this dish showcases some Aussie natives beautifully. Peppery, spicy flavours are complemented by the roasty toasty crunch of sweet bush almonds 😋

Preparation time Prep: 5 mins
cook 15 mins
Skill level Easy Peasy

You will need:

  • 1 tablespoon coconut oil
  • 1 red onion, diced
  • 3 cloves of garlic, finely chopped
  • 1 red chilli, thinly sliced
  • 1 green chilli, thinly sliced
  • 20 bush almonds (can sub 20 regular almonds, roughly chopped)
  • 20 bumpy satinash berries (can sub 20 red currants)
  • 2 hibiscus flowers (optional, but recommended!)
  • 1 cup pre-cooked and refrigerated rice
  • Salt and pepper, to taste
  • 1 stem spring onion, to serve
  • 1 lime, zest & juice
Recipe: Simon Toohey


  • 1Fry the onion, garlic and chilli on high heat in a wok or pan. Before they start taking on colour, add the almonds and fry for a minute, tossing often to keep them from burning.
  • 2Squeeze the pips out of the satinash berries and reserve the flesh/skins and juice in a small bowl; then add all the berries to the pan and mix through. Then add your hibiscus flower petals and mix through.
  • 3Finally, add the rice and fry for 3 more minutes until the rice is cooked through and the berries have become sweet.
  • 4Plate up, and top your fried rice with some chopped spring onion, zest of lime, and a squeeze of lime juice :)

Tip: De-seed the chillies before you throw them in the pan if you don't want too much heat!

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