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 Vegan Eggs or Vegan liquid egg equivalent (about 8oz)

8 oz unbreaded Vegan Chicken or sub rehydrated Soy Curls

2 cups cooked Rice (any variety)

1 large Carrot julienne or cut into small pieces

1/3 cup frozen Edamame

1/2 cup Shiitake or mixed Mushrooms

1/3 small Onion, diced

2 tbsp neutral High Heat Oil for cooking

1 1/2 tbsp Tamari or Soy Sauce

1 Tbsp Rice Vinegar

2 tsp Toasted Sesame Oil

Sriracha or Hot Sauce is optional

Directions

1. Scramble the vegan egg and set aside.

2. In the same pan, using 1 tbsp of the neutral oil cook the vegan chicken according to package directions until lightly browned. Set aside.

3. With he remaining 1 tbsp of oil on medium high heat, sauté the onion, carrot and mushrooms until onions are translucent. Add in the edamame and whichever vegetables you like. Add 1/2 tbsp of soy sauce and mix well. Continue cooking for another 2-3 minutes.

4. Add in the cooked rice and mix through. Add in the rice vinegar and remaining soy sauce and mix well.

5. Allow everything to cook for 3-5 minutes making sure that all of the rice has absorbed the liquids. It’s ok if some of the rice becomes crunchy.

6.Add the cooked chicken and mix through. Once heated add in the cooked eggs and toasted sesame oil and mix well. Taste for seasoning and adjust with salt and pepper. Serve hot.