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Discussion Starter · #1 ·

Im really sorry I didnt upload this sooner. Fried rice is an awesome way to handle leftovers and food that you have thats close to making its way into the compost pile. Fried rice is super simple to make and I havent had any complaints when making it! We always made this with day-old rice (or older), but you can certainly whip up a fresh pot of rice to do this. I made this because I had 5 small red potatoes sprouting to all hell, a very ambitiously-sprouting onion and half a rice cooker full of basmati rice I had cooked about 5 days prior.

Just remember: any ingredient is fine and you really cant mess this up!

Youll Need
-Cooked rice (heres how to make some)
-1 onion of any type, or 4 green onions (white and green parts), or 1 whole leek
-Any vegetables you want (I used carrots, carrot greens and red potatoes for this)
-Any protein/meat replacer you want (I used some tempeh that was about to expire)
-About 4 tablespoons of a high heat oil (like vegetable, walnut or grapeseed oil) + about 1 tablespoon sesame oil (for flavorif you dont have any on-hand, thats fine)
-1 tablespoon vegan butter (totally optional)
-Soy sauce to taste
-Garlic powder (or minced garlic) to taste
-Ginger powder or paste to taste (optional)

To Do
Step 1: Chop all your ingredients.
Step 2: Heat a large skillet on medium high heat. Add in the oils. When the oils come to temperature (get hot), add in the onions and potatoes (if using potatoes) and cook until potatoes are soft. If not using potatoes, add in all the hard vegetables you may be using, like carrots, turnips or parsnips.
Step 3: Once onions and hard vegetables soften a bit, add in your softer vegetables. This is also when you want to add the protein, like my tempeh. Leave only leafy vegetables, like my carrot greens, out. See Variations below for ideas for hard, soft, leafy and protein options.
Step 4: Add in the rice. How much rice? However much you want. Theres no rule here, its up to you. Add some rice (about a handful or 1 cup), mix well with the ingredients in the skillet, and repeat until you get as much rice in there as you like.
Step 5: Add in your leafy vegetables. Combine well.
Step 6: Add in your soy sauce, ginger and garlic to taste.
Step 7: Serve hot and enjoy.

-Hard Vegetables: carrots, potatoes of any kind (even sweet potatoes are fine), parsnips, turnips/rutabega/swede, taro root, capsicum/bell pepper/sweet pepper, large peppers like poblano or anaheim, eggplant
-Soft Vegetables: broccoli, cauliflower, mushrooms, zucchini, yellow squash, peas (both in or out of pod), green beans, water chestnuts, corn (kernels or baby corn)
-Leafy Vegetables: kale, spinach, amaranth, cabbage of any type, fresh herbs, leafy green parts of some root vegetables (carrot greens, parsnip greens, beet greens, for example)
-Protein: tempeh, tofu (crumbled or cubed, firm or soft, doesnt matter), vegan ground beef, diced/crumbled vegan burgers, diced/crumbled vegan chikn or chikn strips, diced/crumbled vegan hot dogs or chorizo (like Yves brand Soyrizo), 1-2 handfuls of chopped nuts, 2 cups of beans of your choice.
-Gluten-Free: Use tamari instead of soy sauce.
-Soy-Free: There exist some soy sauce replacements out there but I havent heard good things about them. If youre going soy-free, try using any other type of seasoning or sauce you like. I have a dirty rice seasoning that I like, but using salt, seasoning salt, or adding more sesame oil + ginger + garlic will do you just fine.

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