On the cover of my latest copy of Vegetarian Times (Sept. 2009), there is a picture of veggie fried rice that looked very tasty. I decided to try it out. Normally I would put a link to the recipe at vegetarian times, but since this is the latest copy, the recipe won’t be posted for about 2 months or so… Instead I’ll tell you what I did which is somewhat adapted from the original.
The really cool thing about this fried rice, is that it is naturally vegan, and doesn’t even attempt to pretend there is egg in it. Also, there are no peas in this fried rice. I can’t remember now where I read it, but I remember someone complaining about putting peas in fried rice, “as if peas made it fancy”. Well whoever it was that made that remark, this fried rice is for you. 😉
The recipe calls for cooked brown rice and leftover veggies, which is great if you have leftovers and want to use them up. I did not have either, so I had to make leftovers. I chose to make a stir-fry and to use that as the ‘leftover veggies’.
by the auspicious squirrel
2 cups water
1 cup brown jasmine rice
1/8 onion, diced (the rest of the onion was used in the fried rice portion)
2 portobello mushrooms, diced
2 zucchini or summer squash (I used patty pan squash), diced
1/2 red bell pepper, diced
2 leaves green cabbage, diced (not pictured)
1/2 pkg. baked smoked tofu, diced ( I used soy boy)
juice from half a lime
~2 Tbsp. Ginger-Lime marinade ( I used ginger people)
salt & pepper to taste
crushed red pepper, to taste (not pictured)
- Combine the water and jasmine rice in a pot over med-high heat. When water starts to boil, stir once, then reduce to low and simmer 50 minutes.
- While rice is cooking in the background… Heat olive oil in a large heavy skillet or wok over med-high heat.
- Add onion and mushrooms and a pinch of salt, sauté for 5-10 minutes until mushrooms start to soften.
- Next add squash, bell pepper, cabbage, and baked tofu, sauté 5 minutes.
- Add lime juice, ginger marinade, salt, pepper, and crushed red peppers, sauté.
- Lower heat, simmer veggies covered while you make the fried rice.
Ultimate Veggie Fried Rice
slightly adapted from Vegetarian Times issue Sept. ’09
1/2 onion, diced (the rest of the onion used in the stir-fry)
1 small carrot, peeled and diced
1 stalk celery, diced
1 tsp. Italian seasoning (or herbs de Provence)
1/2 tsp. salt
2 cups cooked brown rice
2 cups leftover vegetables (I used the stir-fry mentioned earlier), optional
“1. Heat skillet over medium-high hat, and add oil. Sauté onion, carrot, celery, herbs de Provence, and salt 10 to 15 minutes, or until well browned. Add a little more oil if pan seems dry. Add rice, and stir-fry 5 minutes, or until mixture is hot and well combined.
2. Rice is now ready to be served, but if you have some time before your meal, turn heat to low, add a little more oil to pan, and let rice sit undisturbed 7 to 10 minutes, or until browned. If it begins to stick, scrape it up, stir tasty brown bits in, and continue browning with a little more oil. The more time and energy you spend at this stage, the tastier the rice will be. If using leftovers, add them just before serving and continue to heat thoroughly.”
** I fried my rice for an additional 21 minutes, flipping & scraping after 7 minutes. I also chose not to add the leftover veggies to the fried rice. I ‘topped’ the fried rice with the stir-fry on a plate, and I stored the fried rice and stir-fry separately. **