Fried Rice

Fried rice is easy to make vegan as there is no reason to have to include eggs or meat.  I like using a large wok and wok paddle.  Fried rice is easy to reheat and even freeze and use later. You can easily vary the ingredients depending on what you like, and what you have.  The main awesomeness of fried rice, similar to a hash, is you can use almost anything you have in your frig.

Fried Rice

  • Already cooked rice.  I think you can make rice specifically for this and use it right away, but traditionally and possibly with better results, is to use cold precooked rice. Approx 3 cups
  • Peanut oil (can also use other oils) (1/4 cup or less)
  • Salt, pepper
  • Soy sauce
  • Medium onion, diced.
  • Extra firm tofu (optional) Cut into short slices   OPTIONAL
  • Any kind of vegan meat substitute   OPTIONAL
  • 1 cup mushrooms (sliced)   OPTIONAL
  • 3-5 Green onions, sliced
  • Sesame Oil (2 tblsp)  OPTIONAL
  • Diced carrots   OPTIONAL
  • Whole peas   OPTIONAL

In wok, add a bit of the oil.  High heat.  If cooking tofu, cook the tofu now with some salt and pepper until slightly browned on the outside.  Set aside.

Cook veggies.  Add in harder (will take longer to cook) veggies at first then add in softer veggies and mushrooms towards the end. Use of carrots, corn, peas are all optional and I hardly ever use those.  But to make the dish healthier and/or to use up left overs, toss them in!   Add oil during cooking if it starts to look dry.  You don’t want to burn any veggies on the hot metal. Use oil and keep stirring.

Add in rice.  Don’t worry if it is clumpy.  That is normal.  Pour in rest of oil if any is left.  Add in sesame oil.  Using paddle, break up clumps and press rice to the cooking surface and keep moving the rice around to allow all of it to cook.  Add soy sauce.   Keep stirring.  Add salt and pepper to taste.  If you are using tofu, stir it in now.  Cook for a few minutes to coat the tofu and blend the flavors.

Add in siracha if you like a spicy taste.  Alternate method is stirring in ketchup (really) to add a tomatoey sweetness and red coloring. Or stir in both or neither!

The dish is cooked when the rice is all warmed through, coated evenly, and the veggies cooked. Spoon into bowls and serve with a large spoon (more effective than chop sticks!).

To make a nuttier version that tastes like a risoto, use more mushrooms.  I find that using two cups of minced mushrooms will improve the flavor.