I make a few different styles of fried rice, but this one is my favourite, and one that gets cooked often in our house.
If you follow a WFPB diet, you can replace the soya pieces with tofu. You can also change the veggies up, packing a whole load more in, or leaving out anything you don’t like. The joy of fried rice is that it’s so versatile.
Ingredients
- 2 packs of microwave rice cooked as per instructions, or 500g of cooked rice
- 1 yellow pepper, chopped into small pieces
- 1 small bunch of spring onions, sliced
- 1 pack of chicken style soya or peas protein pieces – I like What The Cluck
- 1 heaped teaspoon of garlic puree
- 1 heaped teaspoon of ginger paste
- 1 tablespoon of gochujang
- 3 tablespoons of soy sauce
- 1 tablespoon of mirin
- 1 teaspoon of rice vinegar
- 1 teaspoon of agave syrup
- Small bunch of coriander
- 1 tablespoon of sesame seeds
- Splash of oil of your choice
Method
1. Cook your rice as per instructions on the pack.
2. While the rice is cooking, in a small bowl, mix the gochujang, soy sauce, mirin, vinegar and agave
3. Add the oil to a frying pan or wok, and heat over a high temperature. Add the chopped vegetables and soya pieces, and stir fry for a few minutes
4. Add the garlic and ginger pastes and cook for another 2 minutes
5. Add the rice to the pan, and cook whilst continuing to stir for 2 minutes. Scrape any rice that sticks off the bottom of the pan as you stir it
6. Pour the sauce into the rice and combine it all well
7. Take the pan of the heat and stir through the chopped coriander and sesame seeds
Serve with salad or sides of your choice. My favorite is coleslaw and spring rolls