Veggie Fried Rice (Vegan)
photo by magpie diner
- Ready In:
- 3 cups cooked brown rice
- 4 garlic cloves, chopped
- 1 medium onion, chopped
- 3 carrots, chopped
- 2 stalks celery, chopped
- 8 button mushrooms, chopped
- 1⁄2 cup textured vegetable protein (dry)
- 1⁄2 cup water
- 3 tablespoons low sodium soy sauce
- 5 tablespoons extra virgin olive oil or 5 tablespoons canola oil
- 1⁄2 teaspoon sage (fresh or dried)
- 1⁄2 teaspoon fresh thyme
- 1⁄4 teaspoon turmeric
- 1⁄8 teaspoon cayenne (optional)
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon ginger powder
- 1 cup edamame (frozen, shelled) or 1 cup frozen peas
- Be sure that the rice is cooked and the veggies are chopped before you begin.
- Mix TVP, water, sage, and 1 tablespoon soy sauce. Set aside for at least 5 minutes or until the water is absorbed.
- Heat 4 tablespoons of oil over medium heat in wok or very large skillet. Add garlic, onions, carrots, and celery. Sautee for a couple of minutes, then add mushrooms and 2 tablespoons soy sauce, and cook a couple more minutes until onion starts to turn translucent. Do not cook the vegetables quite all the way at this point.
- Stir in TVP, then move vegetables to the perimeter of the wok. Add rice to center of wok, then stir in remaining oil and soy sauce (1 tablespoon each). Add the remaining spices. Fry the rice, turning occasionally with a rubber spatula, taking care not to burn it or the veggies. You can add a little water if necessary.
- Stir in edamame or peas. Turn off the heat and stir until the edamame is heated.
Questions & Replies
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I'm eating away here as I type...couldn't wait to post a review. I think this is a really fab dish Prose, you don't disappoint (as usual). I would never have thought to combine those herbs/spices with anything Asian, so that's a new one on me. The TVP addition is fantastic and no one is the wiser around my house :). It's amazing how far a cup of rice can go, this is a real meal in a bowl, very budget friendly...it's got everything you need. My kids have already asked for seconds. This will make a great potluck dish in future. Thanks Prose! Made for Veg*n Swap Feb10. (ps, I made exactly as written except I didn't use that much oil, maybe 3 tbsp total).
YUM! Hubby said that I should make this one again (kudos to you). The only changes I made was to use less oil (accomplished this by cooking the veggies in a nonstick pan), omitted the sage (none in the pantry) and cayenne (hubby not a fan of "heat"), and cut the thyme in half. We drizzled the final product with sesame oil. Next time I will use fresh ginger, some white pepper, top it with scallions and add more sesame oil. Thanks for posting~
Like the other reviewers, I was sceptical of the seasonings. But it totally worked! I make a lot of fried rice recipes, and this is my new favorite! The family loved it as well!<br/>I followed the recipe exactly, and wouldn't change a thing! I am usually notorious for changing every recipe I get my hands on, but this was perfect!
I agree with the previous reviewer; this is really something different. I did use the TVP and thought it was a good addition. I added what I thought was less than 1/8 tsp of cayenne, and it really gave it a kick which I liked, but may be too much for some. I did not use mushrooms, and I also left out the sage on principle since I'm not a big fan. This recipe is EXCELLENT. It's really like something you would find at a very fancy restaurant. I also liked the prior reviewer's idea about using it for a pot luck; I could see it really working for that. All in all, a highly recommended quick-to-prepare meal in a bowl good for young and old alike. Enjoy!
I used 2 cps of Brown Rice instead of the suggested 3. Added all 3 tbsp of soy to the TVP/Sage/Water mix. Used 3 tbsp of EVOO & 1 tbsp of Sesame Oil. Omitted the cayenne and used white pepper instead of black. Lastly topped it with green onion and my first bowl had Sriracha sauce as topping. My 2nd, drizzled with a bit of Hot Chili Oil. Delicious!