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Vegan Thai Chili Fried Rice

Image of vegan thai chili fried rice

Simple Vegan Fried Rice

4 Servings | 10 Minutes Prep Time | 13 Minutes Cook Time

I was craving spicy fried rice and this Vegan Thai Chili Fried Rice was right what the doctor ordered. Just the savory, filling, comfort food I needed. Since we’re all at home eating every 20 minutes or so, make it good. Drop this vegan Thai chili fried rice recipe in your kitchen shuffle. Nom!

 

Ingredients

Image of chopped carrots, celery, and onions
  • 2 cups of pre-cooked rice
  • ½ block of extra firm tofu (355g pkg) 
  • ½ of a yellow onion
  • ½ of 1 diced Thai chili
  • 2 large carrots
  • 1 green onion
  • 3 stalks of celery
  • 2 cloves of garlic
  • 1 cup of frozen peas
  • 5 tablespoons of soy sauce 
  • 1 teaspoon of sesame oil
  • Salt and pepper to taste 
  • Pinch of turmeric for color
  • Cashews for garnish (optional)

Instructions

  1. Finely dice your half of a yellow onion along with the carrots and celery. Trying to keep everything as similar in size as possible for even cooking. Either finely mince your garlic cloves or press through a garlic press.
  2. In a large pan heat the sesame oil over medium heat. Once the pan is hot add in the diced onions, carrots, diced chilis, and celery. Stirring all around until the diced onions become slightly golden then add in your minced garlic.
  3. Continue stirring vegetables around in the pan until the golden color deepens and the garlic becomes fragrant. Stirring for about three minutes.
  4. Next, add in the pre-cooked rice of your choice, the frozen peas, soy sauce, and salt and pepper to taste. Stirring everything thoroughly until the seasonings and soy sauce is incorporated. Keep in mind that you won’t need much salt since the soy sauce also provides salt.
  5. Continue stirring the fried rice around without stopping for five minutes or until everything is thoroughly cooked through. Then turn the heat off and remove the pan from the stove.
  6. Add in the tofu with a pinch of turmeric, stirring and warming it through.
  7. Top it with chopped green onion, chili (depending on how spicy you want this to be), and cashews.
  8. Serve immediately as a side or main dish. Or allow to completely cool before storing it in the fridge.
Image of bowl of thai chili fried rice and chopsticks.

Notes and Substitutions 

  1. It’s important to use pre-cooked rice in this recipe in order to have the authentic texture of fried rice. You can make it ahead of time at least four hours beforehand or even better the night before. You can use just about any kind of rice that you have on hand for this recipe.
  2. If you don’t happen to have any sesame oil on hand don’t worry your vegan fried rice will still taste delicious. Just replace it with any other cooking oil that you have on hand.
  3. You can also replace the fresh garlic cloves with ½ teaspoon of granulated garlic.
  4. The recipe calls for frozen peas because canned peas would be much too soft and get squished during the stirring.
  5. Snow peas and mushrooms would add even more texture and dimension to this tasty dish!
  6. This recipe would be a great place to throw in some crumbled tofu! If you happen to have that on hand, I would recommend you add it in for an extra nutritious side or main dish.
  7. Keep in mind that serving sizes aren’t always accurate. If you are using this vegan fried rice as a side dish, you should have four servings but if it is the main dish you would probably only get two.

 

 

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