I hope you all had a great Easter weekend. I’m super full from it and am now back to the food blog grind. For the next few posts I’ll be showing you all the food cooked this weekend, starting with Fried Rice I made on Good Friday lol.
There is nothing better to do with left over plain rice then to stir-fry it with some veggies and give it a new tasty life. This dish is easily veganized as the egg is optional. You can find the vegetarian oyster sauce and sriracha in the international food isle at your grocery store or at Asian markets. If you have never used veggie Osyter sauce it’s a thick, slightly sweet mushroom flavored sauce that reallly has become a favorite when making stir fry.
Ingredients for Rice
- 2 cups cold (left over) jasmine rice
- 1 tbsp each olive and sesame oil
- 2- 3 cups mixed veggies (I used onion,broccoli, red and green peppers and frozen corn but sub any veggies carrots, cauliflower, mushrooms and peas are all good choices as well)
- 1 free run egg (optional)
- 3 cloves of garlic
- 1/2 jalepeno (optional)
- 1-2″ ginger root, grated
- 2 tbsp vegetarian oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sriracha sauce (to taste, it’s pretty hot so be careful)
- sesame seeds and green onion optional for garnish
Ingredients for Wheat Protien
- Dehydrated wheat protein, 1/3 cup is enough for one person
- water or veggie stock, enough to cover the amount of textured protein you are making
- 2 tsps light soy sauce
- 1 small cloves of garlic and about 1 inch grated ginger
- 1/2 tsp honey or sugar
For the wheat protien:
Prepare the textured wheat/soy protein. This stuff come dehydrated from bulk stores. It’s super cheap is fairly non perishable and a really interesting texture to add to your meals. I haven’t cooked a lot with it so comments on your experience would be appreciated. I started off with about 1/3 cup of the stuff and put it in a small ceramic bowl. I poured just enough hot water over it to cover and let stand for about 15 minutes. It did absorb most of the water so I added a little more. Once the water was t room temperature I drained it an squeeze out the extra water. I found without any flavor added to it, it has a weird but not unpleasant sweet aftertaste. In future cooking it in veggie broth or flavoured water may suit it better.
Make the sauce for the glaze by adding soy sauce, garlic and ginger and a bit of honey or sugar. Pour over wheat protein an set aside to absorb the liquid and set aside.
For the fried rice :
Prepare all the veggies. Try to make sure the ice is fine an consistent across all the veg as much as possible. Fried rice doesn’t cook long so having the same size veggies helps it cook evenly. If you are using any frozen veg make sure they are measured and ready to go.
Make the sauce, in a soup bowl combine sesame oil, grated ginger and garlic, jalepeno, sriracha sauce and vegetarian oyster sauce and set aside.
Heat a wok over medium high heat an add onions. I like my onions cooked down in fried rice cause they add sweetness. I cook them for about 2-3 minutes before adding anything else. If you are using carrot however through them in with the onions int he beginning as they take a while to cook.
Once the onions are soft and broccoli (an or cauliflower) an stir fry for another minute or two. Push the veggie to the side, or create barren space in the middle for the egg. Crack the egg and quickly scramble, try not to incorporate the veggies right away as you want very small bit of egg. If you are vegan, please just omit the egg an the honey from the glaze.
Once the egg is cooked through, add the remaining vegetables and cook for another 2-3 minutes. You still want them to remain a little crisp.
Dump in cold rice, and stir fry for another one to two minutes. This helps take out some of the moisture and toast the rice a little for flavour. At this point you can a the sauce and combine well. You will want to cook another 3-4 minutes s you had raw garlic, ginger and jalepeno in it.
Serve warm, top with veggie protein sesame seeds, green onions an more sriracha sauce to taste.