Chicken Fried Rice

Chicken Fried Rice

I believe it to be commonly known that leftover Rice calls for making a great Fried Rice recipe. This version not only includes a Vegan Egg but the addition of the Vegan Chicken add flavor and plant protein.

Serves 4

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Ingredients

3 Follow Your Heart Vegan Eggs or Vegan liquid egg equivalent

1 cup dry Butler’s Soy Curls

2 cups cooked Rice (I happen to have white but you can sub Brown)

1 large Carrot grated or julienned

1/3 cup Edamame (use the shelled beans and let thaw before using)

1/2 cup Shiitake or mixed Mushrooms

1/3 small onion chopped

1-2 tsp of Toasted Sesame Oil

1 tbsp of SanJ Tamari

2 tsp of Marukan Rice Vinegar

1/2 tsp of Poultry Seasoning

Sesame Seeds to top

Sriracha or Hot Sauce is optional

Directions

1. Soak the Soy Curls in hot water with 1/2 tsp of Poultry Seasoning

2. Scramble up the Vegan Eggs according to package directions and set aside

2. Drain and sauté the Soy Curls until crispy and set aside

3. Sauté the Onion and Mushrooms in the Sesame Oil until onions are translucent

4. Add in the Rice and Tamari and mix well on med-low heat

5. Add the shredded Carrot, Edamame, “chicken” (soy curls) and Vegan Egg and heat through

6. Add in the Rice Vinegar and Hot sauce (if using) and mix well. Heat through while mixing and serve!