Vegan Fried Rice #dinner #vegetarian

Vegan Fried Rice #dinner #vegetarian

The present formula is a straightforward 'mid-weeker' enlivened by egg browned rice yet without the egg, obviously. It an incredible method to go through rice scraps and to carry adequate measure of dim green veg into your nourishment. I utilized two distinct sorts of kale (wavy and lacinato), yet broccoli works truly well as well.

It's an ideal dish to eat hot or at room temperature and a perfect contender for development prep. I suggest cooking heaps of rice ahead of time and quadrupling the measure of dressing and placing it into a container in the cooler. The dressing effectively keeps for in any event a week and its flavor improves with time. Along these lines you will probably collect this dish rapidly on the day.

Also try our recipe Roasted Vegetable Lasagna With Puttanesca Sauce

Vegan Fried Rice #dinner #vegetarian

Vegan fried rice is a quick mid week dinner idea that is great for using up leftover rice. It's easy to put together, versatile, naturally vegan and gluten-free too.


  • 2 tbsp soy sauce or tamari (if GF)
  • 2 tbsp rice wine vinegar
  • 1 tbsp mirin or 2 tsp maple syrup
  • 2 tsp Sriracha sauce, more to taste
  • 2 tsp toasted sesame oil
  • 1 small garlic clove, grated finely
  • 2 tsp grated ginger, adjust to taste


  • 200 g / 7 oz firm or extra firm cotton tofu*, pressed (I recommend smoky tofu)
  • 2 tbsp soy sauce or tamari (if GF)
  • 2 tbsp cornflour / cornstarch (optional)
  • 4-6 tsp neutral tasting oil (I used rice bran oil)
  • 200 g / 7 oz kale or tenderstem broccoli, chopped into equal size pieces
  • 100 g / 3.5 oz sugar snap peas or mangetout, sliced into equal size pieces
  • 1 carrot, sliced thinly
  • 1 ear of corn, kernels shaved off with a sharp knife
  • 2 spring onions, sliced thinly
  • 3-4 cups cooked and cooled long grain rice, I use (1 cup raw) brown rice


  1. Mix all the sauce ingredients together in a small bowl, set aside.
  2. If using tofu, cube it and place it in a medium size bowl. Pour 2 tbsp of soy sauce (or tamari) over it. Mix well, allow it to marinate for 30 minutes or so, spooning the soy sauce over the exposed pieces now and then.
  3. If you intend to fry (rather than bake) your tofu, you could give it a light dusting (a small sieve or teas strainer is good for that) of cornstarch / cornflour just before frying.
  4. Heat up a large wok. Add 2 tsp of oil and allow it to get hot (almost smoking).
  5. Heat up a small frying pan. Add 2 tsp of oil and allow it to get hot. Pan fry the tofu until lightly charred on all sides. Alternatively, bake it in a 200° C / 390° F oven for about 20 minutes.
  6. Once the oil is hot, add the chopped kale or broccoli and stir-fry for 2 minutes.
  7. After 2 minutes, push the veggies to the side of the wok and add another 2 tsp of oil. Allow it to heat up and follow it up with sugar snap peas, carrots, corn kernels and sliced spring onions. Stir-fry for another 2 minutes.
  8. Now toss in the cold rice and stir-fry until reheated.
  9. Stir in the sauce and baked or fried tofu cubes.
  10. Divide between two bowls and dress with extra Sriracha if you enjoy things a bit more spicy.

Read more our recipe : SPICY CHICKEN PATTIES

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