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.
INGREDIENTS
SAUCE
REMAINING INGREDIENTS
INSTRUCTION
INGREDIENTS
SAUCE
- 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
REMAINING INGREDIENTS
- 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
INSTRUCTION
- Mix all the sauce ingredients together in a small bowl, set aside.
- 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.
- 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.
- Heat up a large wok. Add 2 tsp of oil and allow it to get hot (almost smoking).
- 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.
- Once the oil is hot, add the chopped kale or broccoli and stir-fry for 2 minutes.
- 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.
- Now toss in the cold rice and stir-fry until reheated.
- Stir in the sauce and baked or fried tofu cubes.
- Divide between two bowls and dress with extra Sriracha if you enjoy things a bit more spicy.
Vegan fried rice - Lazy Cat Kitchen
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Oleh
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