VEGAN FRIED RICE #EASYRECIPES #ASIANFOOD
I'm sitting at in Bristol Airport as I compose this, holding back to get onto a plane trip to Krakow. I have not visited since the chilly spell, so I am anticipating contacting down and seeing all my family and companions. As consistently before any occasion, I've been buckling down in anticipation of it, so I'm truly anticipating resting.
I plan on making up for lost time with my family, lackadaisical tasting espresso with companions around the local area, looking at some new vegetarian nourishment joints, viewing the world pass by and getting a charge out of excellent September climate. While the UK feels somewhat cold right now, Poland has been pulling some delightfully bright days (well above 20° C (68° F)) out of the pack. I'm so eager to have the option to wear summer garments for a touch longer.
After a fairly included Friday formula for Portuguese custard tarts , which required various emphasess to get totally right, today, I am relaxing. The present formula is a straightforward 'mid-weeker' roused by egg browned rice however without the egg, obviously.
It an incredible method to go through rice remains and to pirate adequate measure of dull green veg into your nourishment. I utilized two distinct kinds of kale (wavy and lacinato), yet broccoli works truly well as well. It's an ideal dish to eat hot or at room temperature and a perfect possibility for development prep. I suggest cooking loads of rice ahead of time and quadrupling the measure of dressing and placing it into a container in the refrigerator. The dressing effectively keeps for at any rate a week and its flavor improves with time. Along these lines you will almost certainly amass this dish rapidly on the day.
INGREDIENTS :
SAUCE :
- 2 tbsp soy sauce or tamari (if GF)
- 2 tbsp rice wine vinegar
- 1 tbsp mirin or 2 tsp maple syrup
- 2 tsp Sriracha sauce, more to taste
- 2 tsp toasted sesame oil
- 1 small garlic clove, grated finely
- 2 tsp grated ginger, adjust to taste
REMAINING INGREDIENTS :
- 200 g / 7 oz firm or extra firm cotton tofu*, pressed (I recommend smoky tofu)
- 2 tbsp soy sauce or tamari (if GF)
- 2 tbsp cornflour / cornstarch (optional)
- 4-6 tsp neutral tasting oil (I used rice bran oil)
- 200 g / 7 oz kale or tenderstem broccoli, chopped into equal size pieces
- 100 g / 3.5 oz sugar snap peas or mangetout, sliced into equal size pieces
- 1 carrot, sliced thinly
- 1 ear of corn, kernels shaved off with a sharp knife
- 2 spring onions, sliced thinly
- 3-4 cups cooked and cooled long grain rice, I use (1 cup raw) brown rice
METHOD :
- Mix all the sauce ingredients together in a small bowl, set aside.
- If using tofu, cube it and place it in a medium size bowl. Pour 2 tbsp of soy sauce (or tamari) over it. Mix well, allow it to marinate for 30 minutes or so, spooning the soy sauce over the exposed pieces now and then.
- If you intend to fry (rather than bake) your tofu, you could give it a light dusting (a small sieve or teas strainer is good for that) of cornstarch / cornflour just before frying.
- Heat up a large wok. Add 2 tsp of oil and allow it to get hot (almost smoking).
- Heat up a small frying pan. Add 2 tsp of oil and allow it to get hot. Pan fry the tofu until lightly charred on all sides. Alternatively, bake it in a 200° C / 390° F oven for about 20 minutes.
- Once the oil is hot, add the chopped kale or broccoli and stir-fry for 2 minutes.
- After 2 minutes, push the veggies to the side of the wok and add another 2 tsp of oil. Allow it to heat up and follow it up with sugar snap peas, carrots, corn kernels and sliced spring onions. Stir-fry for another 2 minutes.
- Now toss in the cold rice and stir-fry until reheated.
- Stir in the sauce and baked or fried tofu cubes.
- Divide between two bowls and dress with extra Sriracha if you enjoy things a bit more spicy.
For more detail : http://bit.ly/2ygcbjC
