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Vegan Fried Rice

Vegan Fried Rice

Lisa
It's a perfect way to use up the left over rice and vegetables in the refrigerator.
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Prep Time 15 minutes
Cook Time 20 minutes
If adding chickpea scramble, baking or cooking times can vary. 40 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American, Chinese

Ingredients
  

  • 4 Cups Cooked Rice Day or two old rice is best. I like to use a basmati rice, use your favorite rice. If making the rice just for the fried rice, make 2 cups of uncooked rice, this will equal about 4 cups of cooked rice.
  • 1 Onion I used a sweet onion.
  • 1 Tbsp Minced Garlic Can substitute with 1/2 Tbsp of garlic powder.
  • 1 Pepper I used a sweet bell pepper in this recipe. Use any pepper of your choice, mild to hot.
  • 2 Tbsp Liquid Aminos Can substitute with soy sauce.
  • 1 Tbsp Lime Juice
  • 1/4 tsp Sesame Oil
  • 1 Cup Fresh Carrots
  • 1 Cup Corn Fresh, frozen, or canned.
  • 1/2 tsp Sriracha
  • Salt and Pepper to taste.
  • Fresh Chives Or green onion. Optional.
  • 1 15oz. Can Chickpeas This or the chickpea scramble is optional.

Chickpea Scramble - Optional

  • 1 Cup Chickpea Flour
  • 1/2 tsp Onion Powder
  • 1/2 tsp Minced Garlic Can substitute with powdered garlic.
  • 1/4 tsp Turmeric
  • 1 tsp Yellow Mustard
  • 1/4 tsp Baking Powder
  • 1 1/2 Tbsp Apple Cider Vinegar
  • 1/2 Cup Plain Unsweetened Plant Based Milk I used a almond milk, use your favorite plant based milk.
  • 1/4 Cup Water
  • 2 Tbsp Oil I like to use avocado or olive oil. Use your favorite oil.
  • Salt and Pepper to taste.

Instructions
 

  • First, make the rice of your choice the day before making the fried rice.
  • Clean and chop the onion, carrot, and pepper into bite sized pieces, set aside.
  • Add oil to a large skillet or a wok along with the carrot, onion, and peppers.
  • Heat everything on a medium high heat, saute the vegetables until soft.
  • Next add the corn, I used frozen and sauteed with the vegetables until slightly browned.
  • Continue by adding the cold rice along with the liquid aminos, lemon juice, sesame oil, minced garlic, sriracha, salt, and pepper.
  • Stir and continue cooking, making sure there are no rice clumps.

Chickpea Scramble - Stove top or Oven - Optional

  • In a medium sized mixing bowl, add the chickpea flour, spices, mustard, baking powder, vinegar, water, and plant based milk, stir until well combined.

Stove top

  • Preheat oil in a medium sized skillet on medium low heat.
  • Once the pan is hot enough, pour all the batter into the pan and let it cook for a few minutes.
  • The edges will start to turn brown and you will notice the batter will start to resemble a pancake.
  • Start to run the spatula along the edges and then slide it under the batter pancake, if this holds together it is time to flip.
  • If the batter pancake does not stay together while flipping, do not worry, just flip everything to cook on the other side.
  • Continue cooking for a few more minutes, while it's cooking, start to cut up the batter pancake with the spatula into bite sized pieces.
  • This will still be a little runny and stick to the spatula, continue cooking and moving the pieces around until the batter is no longer sticking to the spatula.

The Oven - my preferred method

  • Preheat the oven to 450° F.
  • Spray a 8 x 8 glass baking dish with oil.
  • Pour the batter into the dish, spread the batter to cover the bottom, and slide into the oven.
  • Bake for 20 minutes, then chop up the batter, and stir.
  • Return to the oven for another 10 minutes, stir, and chop up the batter.
  • If the scramble is still sticky, return to the oven for another 10 minutes, or until the scramble resembles scrambled eggs.
  • The scramble should be dry and form little clumps once done.
  • Add the scrambled chickpeas to the fried rice and stir everything together to combine.
  • Remove from heat, garnish with chives or green onion, and serve immediately.
Keyword dairy-free, fried rice, gluten-free, plant based, recipe, vegan, vegan fried rice