Saturday, 24 February 2018

Guest Chef Pete Blake: Special Vegan Fried Rice

Old and young alike, who doesn't love fried rice? I personally prefer using a non-stick pan and making mine oil free but the choice is yours.

The trick with good fried rice is to use cold precooked rice, making this such a quick and easy midweek meal or mains accompaniment. Left over rice and whatever veg is in the fridge. The best rice for this is a long grain rice, either white or brown, and jasmine rice just adds something special to it I reckon.

Special Vegan Fried Rice
Serves 2 or 4 as a small side.

-2 cups of cold cooked rice
-150 grams of tofu (preferably frozen/defrosted/pressed) 
-Hoisin sauce 
-Powdered vegan chicken-style stock (I use Massells brand)
-1 carrot, diced
-Half a cup of frozen peas
-1 to 2 cups of bean shoots
-Spring onion, chopped
-Marinade your tofu in a little Hoisin sauce, overnight or at least for a couple of hours. Then air fry or bake and put aside. Once cool, dice the tofu.

-To your frypan add the carrot, peas, spring onion and bean shoots. Stir Fry until cooked but still firm.

-Add your tofu and mix through.

-Add the cold rice and a teaspoon or two of the stock powder and stir to combine all ingredients. I recommend putting in one teaspoon and tasting before you add more.

-Keep stirring until your rice is warmed through and all the ingredients are combined.

Serve and garnish with the tops of the spring onion and accompany with chili sauce and a dark sweet soy sauce.

Pete Blake - @the.anima.project 

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