Chinese Egg-Fried Rice... Vegan Style!
This vegan version of Chinese egg-fried rice is packed with plant-based goodness. It makes a great weeknight meal, either served on its own or with a side-dish of green veggies (we love roasted broccoli!)
Ingredients
- 290 g / 1½ cups brown rice
- 1 TBSP toasted sesame oil divided
- 1 large onion diced
- 2 tsp minced garlic
- 1 small red bell pepper deseeded and diced
- 125 g / 1½ cups mushrooms chopped
- 400 g / 14 oz firm tofu
- 1½ tsp Chinese Five Spice
- 190 g / 1½ cups frozen peas*
Marinade
- 1 TBSP toasted sesame oil
- 1 TBSP reduced-salt soy sauce use tamari for a GF option
- 1 TBSP white miso or substitute with another 1 TBSP soy sauce
- 2 TBSP tomato puree (paste)
- ½ TBSP maple syrup or to taste
- ¼ tsp Chinese Five Spice
Instructions
- Cook the brown rice.**
- When the rice has been cooking for about 10 minutes, gently heat ½ TBSP oil in a large, deep-sided frying pan (skillet). Add the onion and cook on medium heat for a couple of minutes.
- Add the garlic, bell pepper and mushrooms and continue cooking for a further 2-3 minutes.
- Drain the tofu and crumble it into the pan. Sprinkle the Chinese Five Spice on top, and stir through.
- Add all the marinade ingredients to a small bowl and whisk with a fork until fully combined. Set aside about 1 TBSP of the marinade and pour the remainder into the pan. Stir through until the tofu is thoroughly coated.
- Add the frozen peas and continue cooking for 5-6 minutes, stirring occasionally, until the peas are heated through.
- When the rice is ready, drizzle in ½ TBSP toasted sesame oil and stir through. Add the 1 TBSP marinade that you set aside and continue stirring until the rice is fully coated.
- Add the rice to the frying pan, a couple of a scoops at a time, stirring each time to combine.
- Arrange the rice in warm bowls and serve. Any leftovers can be stored in the fridge for 24 hours. As with any rice dish, make sure that the rice is chilled within an hour of cooking.
Notes
* If you’re planning to re-heat this dish, it’s is best to omit the frozen peas as the instructions on the packet state ‘do not reheat’.
** Here’s how I cook brown rice using the absorption method: First, rinse the rice in a fine mesh sieve under running cold water, agitating the grains with your hand until the water runs clear. Place the rice in a large heavy-bottomed saucepan along with double the volume of water (e.g. 1½ cups rice & 3 cups water). Bring to the boil, then reduce the heat and simmer uncovered for 10 minutes. Reduce the heat to very low, cover with a tight-fitting lid and cook for a further 20 minutes. When air pockets have appeared in the rice, it’s ready.
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