Fried Riceby Patty Serves 6I cook for four rescue dogs each night and often make huge pots of rice, so there’s often extra for fried rice for the humans to eat! So I think of fried rice as what you do with left over rice, but of course you can pre-cook some rice specially for this recipe, but let it cool before you fry it. Lots of vegetables work well with this recipe, simply throw in your favourites, finely chopped. Then for a sauce I use an old standby that my Chinese mother-in-law taught me for multiple Chinese recipes called ‘gunpowder’ sauce, not sure why they call it that?
1½ cups cooked rice per person
2 tbsp canola oil
1 onion, finely diced
1 clove garlic, minced
1 tsp ginger, grated
2 tsp Vegan Seasoning
1 large carrot, finely diced
corn kernels cut off a large corn cob
green beans chopped into tiny pieces
leek, chopped very fine
marinated tempeh, chopped into tiny pieces
2 spring onions, finely sliced
‘gunpowder’ sauce:
1 tablespoon miso dissolved in 1/3 cup boiling water (or veggie stock cube)
1 tbsp tamari (or soy sauce)
1 clove garlic, crushed
1 teaspoons ginger, finely diced
Heat oil in a large frying pan and cook the onion and garlic until soft and starting to brown. Add the ginger and vegan seasoning (or Chinese five spice) and cook for a further minute.
Add the veggies and tempeh to the pan and stir fry for several minutes at high heat, so sizzling, (note if using raw tempeh, slice it into thin inch squares and fry first in pan with a dash of soy sauce). Once veggies soften a little add the rice and fry at high heat stirring often for a couple minutes. Then pour the gunpowder sauce over the mixture and cook for another minute.
Garnish the rice with chopped spring onions and serve.
back to recipe index | 
