VEGGIE FRIED RICE (VEGAN)
This fits the bill when I'm craving Chinese take-out minus the MSG. The TVP makes a great substitute for egg and boosts the protein content without adding cholesterol. This is inspired by a recipe I found here: http://ericglover.com/Vegetarian_Vegan_Fried_Rice_Recipe.html. Prep time is for cooking rice while chopping veggies. Serves about 4 as an entree or 6 as a side.
Provided by Prose
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Be sure that the rice is cooked and the veggies are chopped before you begin.
- Mix TVP, water, sage, and 1 tablespoon soy sauce. Set aside for at least 5 minutes or until the water is absorbed.
- Heat 4 tablespoons of oil over medium heat in wok or very large skillet. Add garlic, onions, carrots, and celery. Sautee for a couple of minutes, then add mushrooms and 2 tablespoons soy sauce, and cook a couple more minutes until onion starts to turn translucent. Do not cook the vegetables quite all the way at this point.
- Stir in TVP, then move vegetables to the perimeter of the wok. Add rice to center of wok, then stir in remaining oil and soy sauce (1 tablespoon each). Add the remaining spices. Fry the rice, turning occasionally with a rubber spatula, taking care not to burn it or the veggies. You can add a little water if necessary.
- Stir in edamame or peas. Turn off the heat and stir until the edamame is heated.
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Ballel Hossen
h42@hotmail.comThis recipe is simply delicious. The flavors are amazing and the rice is cooked perfectly. I will definitely be making this again and again.
Sonu Bhandari
b_s39@aol.comThis recipe is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Samya Magha
samya_m64@yahoo.comI love that this recipe is so versatile. You can add or substitute any vegetables that you like. I also like to add some tofu or tempeh for extra protein.
Vivianna Lichuma
v.lichuma@yahoo.comThis recipe is a great way to use up leftover rice. I always have leftover rice in my fridge and this is a great way to use it up.
Dulan Bhattacharjee
bhattacharjee_dulan68@yahoo.comI made this recipe for a party and it was a huge success. Everyone loved it and I got lots of compliments.
Uthman Shittu
shittuu28@aol.comThis recipe is a great way to get your kids to eat their vegetables. My kids loved it and they didn't even realize they were eating healthy.
damilare tosin
damilaretosin@gmail.comI was skeptical about making fried rice without eggs, but this recipe proved me wrong. It was just as good as the traditional version.
G Stewart
stewartg@hotmail.comThis recipe is a lifesaver! I'm always looking for quick and easy vegan meals and this one fits the bill. It's also really tasty.
Derrick Delap
delap.d@yahoo.comI've made this recipe several times now and it's always a hit. It's a great way to use up leftover vegetables and it's always delicious.
Bryand Bonilla
bonilla.bryand9@yahoo.comThis recipe was easy to follow and the results were delicious. I made a few substitutions, using brown rice instead of white rice and adding some tofu. It turned out great!
chris bond
chrisbond@yahoo.comI'm not a vegan, but I loved this recipe. The vegetables were crispy and flavorful, and the rice was fluffy and light. I will definitely be making this again.
Taniya khan priya
pt@gmail.comThis veggie fried rice was a hit with my family! The flavors were amazing and the rice was cooked perfectly. I will definitely be making this again.