Vegan Fried Rice with Egg-ish
How have I not been making this weekly?! It’s so easy, so tasty, full of veg and essentially—the best ever.
Egg-ish
1/3 cup chickpea flour
1/4 tsp black salt (gives it an egg scent, but you can do without!)
1/3 + 1 tbl cup warm water
1 tsp oil of choice
Mix the above in a bowl and let sit for 3 min to hydrate. Heat a non-stick pan over medium heat. Add oil and let heat up. Stir mixture one more time and then pour in. circle motion on the pan until the entire surface is covered evenly (like a crepe!). Turn heat down to low and watch for bubbles to pop on the surface. After about 3 minutes or after the bottom side of the chickpea ‘crepe’ is no longer sticking to the bottom of the pan, turn the heat off and let cool in the pan. Transfer to a cutting board and roughly fold like a present or an omelette. Slice into strips and add to your fried rice when ready! This all sounds complicated, but it’s not! Watch my vegan egg video to see how to make this recipe!
Vegan Fried Rice
Makes 1.5 litres
2 cups cooked brown rice (preferably a day old, but otherwise just lay it flat on a baking tray in the fridge)
3 small leek stalks, white + light green parts sliced
3 garlic cloves, minced
1 head broccoli, cut into small bite size pieces
2 Thai red chillies, chopped small (optional for extra heat)
3 celery stalks, diced small
2 handfuls of mushrooms, sliced (I used shitake)
2 tbl olive oil
1 package smoked tofu, sliced in bite-sized cubes
3 tbl soy sauce
1 tsp rice wine vinegar
*Option to add ginger! (I just didn’t have any!)
Heat oil on medium-high heat. Add the leeks, garlic and Thai red chillies (option to add ginger here too!) and sauté for 5 minutes, or until the leek starts to soften. Sprinkle with some salt and pepper. Add the mushrooms and sauté until the mushrooms reduce in size and the water is absorbed. Add the celery, broccoli, rice, vinegar and soy sauce to the skillet and stir to combine. Let the rice cook for 5 min without stirring to let the bottom crisp. Remove pan from heat and stir to the bring the crispy rice up from the bottom. Fold in smoked tofu cubes and chickpea egg. Ready to eat! Top with green onion, sriracha, and maybe more soy sauce?!