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Vegan Fried Rice
Lisa

Vegan Fried Rice

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 Method

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.

Method
 

  1. First, make the rice of your choice the day before making the fried rice.
  2. Clean and chop the onion, carrot, and pepper into bite sized pieces, set aside.
  3. Add oil to a large skillet or a wok along with the carrot, onion, and peppers.
  4. Heat everything on a medium high heat, saute the vegetables until soft.
  5. Next add the corn, I used frozen and sauteed with the vegetables until slightly browned.
  6. Continue by adding the cold rice along with the liquid aminos, lemon juice, sesame oil, minced garlic, sriracha, salt, and pepper.
  7. Stir and continue cooking, making sure there are no rice clumps.
Chickpea Scramble - Stove top or Oven - Optional
  1. 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
  1. Preheat oil in a medium sized skillet on medium low heat.
  2. Once the pan is hot enough, pour all the batter into the pan and let it cook for a few minutes.
  3. The edges will start to turn brown and you will notice the batter will start to resemble a pancake.
  4. 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.
  5. If the batter pancake does not stay together while flipping, do not worry, just flip everything to cook on the other side.
  6. 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.
  7. 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
  1. Preheat the oven to 450° F.
  2. Spray a 8 x 8 glass baking dish with oil.
  3. Pour the batter into the dish, spread the batter to cover the bottom, and slide into the oven.
  4. Bake for 20 minutes, then chop up the batter, and stir.
  5. Return to the oven for another 10 minutes, stir, and chop up the batter.
  6. If the scramble is still sticky, return to the oven for another 10 minutes, or until the scramble resembles scrambled eggs.
  7. The scramble should be dry and form little clumps once done.
  8. Add the scrambled chickpeas to the fried rice and stir everything together to combine.
  9. Remove from heat, garnish with chives or green onion, and serve immediately.