Fried Rice is a staple food for any Chinese take-out style meal. But the typical offering comes with fried eggs and some sort of meat like shrimp, chicken, pork or beef minced and mixed in with the rice and vegetables. I wanted to create the same flavors and supporting texture for my Asian inspired meals without the meat or animal products. I have to say, I was very proud of this effort and it will be showing up on YiaYia’s table more often!
The magic begins with a big juicy Vidalia onion. These are only available seasonally, so if you cannot find them, use a regular sweet onion. Slice and dice that delectably sweet onion and toss it in your best wok or a big frying pan with a little coconut oil and settle in for some brown time. Use a spatula to keep them moving.
As the onions begin to caramelize, stir in your roughly chopped mushrooms and saute them until they soften. Add about a ½ cup of frozen peas and carrots and season with salt and pepper. Continue to toss everything in your wok until the frozen veggies are heated through. Now it’s time to stir in the prepared brown rice. Toss everything thoroughly to distribute the veggies evenly throughout the rice.
I discovered this glorious collection of spices and seasonings called Seven Spices on the shelf of a local Lebanese bodega. Seven Spices contains: Allspice, Cloves, Cinnamon, Nutmeg, Ginger, Rose Buds, and Cardamom. It adds this delicious fragrant bouquet that is a delight to your senses. If you cannot find this blend anywhere, substitute Chinese Five Spice in it’s place. I also hit this rice with a couple shakes of Tiger sauce for some additional kick. Once everything is blended and heated through serve it up in your best rice bowls. It is great on it’s own or it pairs very nicely with your favorite Asian entrees or even a big salad! Not a fan of Vegan Fried Rice… toss a scrambled egg and some minced meat in the same recipe before you add the rice.
- Prepared Brown Rice (2 cups rice and 3 cups hot water with ½ tsp salt and 2 T unsalted butter in a covered casserole dish in the oven for about an hour – white rice is 45 minutes
- 1 tsp Coconut Oil
- 1 Large Vidalia or Sweet Onion, diced
- 4 oz. White Mushrooms (about half an 8 oz pkg), chopped
- ½ C Frozen Peas and Carrots
- Sea Salt & Cracked Black Pepper
- Seven Spices Seasoning
- Tiger Sauce
- Prepare Brown rice and set aside.
- Slice and dice onion
- Heat coconut oil and caramelize onion.
- Add chopped mushrooms to pan and cook until soft.
- Stir in peas and carrots and season with salt and pepper to taste.
- Once peas and carrots are heated through stir in you0r prepared brown rice. Toss thoroughly with veggies.
- Season generously with Seven Spices and a couple of shakes of Tiger Sauce
- Toss all in your wok to blend the spices and heat thoroughly.