Whenever there was left over rice in big enough batches, mum would make fried rice. It was always so yummy, with the bacon and the egg and peas.
Since going vegan, I have wanted to make an edible version of fried rice that replaced all of the good elements – ie it was more than just rice with soy sauce. And the recipe is simple enough too. I have served mine in a halved pineapple. I could say that I also used pineapple in the rice, but I hate pineapple in savoury foods – pizza, coleslaw – nope!
To replace the egg, use your usual recipe for tofu scramble*. You’ll need to start off with about 200g firm tofu. Make and set aside until needed.
- Pour two cups of firm rice into a pot of water. I find that brown rice is a lot nicer here, and I’ve used 1 ½ cups brown and ½ cup black rice. Add enough veggie stock to cover the rice and bring to the boil. Cook per the packet instructions, straining when cooked. Leave for a few hours, to dry out.
- In a small bowl, mix together 4 TB low-salt soy sauce + ½ tsp liquid smoke** + 2 tsp rice wine vinegar + 1 tsp sugar.
- In a hot wok, add the rice and cook out the remaining liquid. Reduce the heat and add the sauce. Stir through any veggies*** and your tofu scramble.
* I usually make my scramble without measured quantities. However if you’ve never made before: fry up a few smashed garlic cloves. Crumble the tofu into the saucepan and use a spoon to break down. Add in 1 tsp ground cumin + ½ tsp ground turmeric + ½ tsp black salt + pepper + 2-4 TB nutritional yeast. Stir everything to coat it well.
** Liquid smoke is available in Asian supermarkets. It makes for a great bacon-flavour replacement