Vegan “Chicken” Fried Rice
Tonight, I made vegan fried rice, which is one of my favorite dinners. The best thing about this dish is that you can tailor it to your, or your family’s, personal tastes. It’s also a great way to get everyone a healthy dose of veggies, and make good use of what you have available in the fridge on any given night. I’m honestly not a faux meat person. I used to feel like if I wanted to eat something that resembled the texture or flavor of meat, then I probably wouldn’t be a vegetarian (now vegan), but when I heard about Gardein and how delicious their products were, I had to give them a try. I can’t say that I didn’t find myself picking around the “chicken” just a little (possibly out of old habit), but I can honestly say Gardein’s “meats” are by far the best of any I have tried!
- 3 cups prepared short grain brown rice
- 1 package Gardein Chick’n Scallopini, chopped
- 1 cup fresh spinach, chopped
- 1 small white onion, chopped
- 1 cup fresh broccoli, chopped
- 1/2 cup fresh carrots, chopped
- 2 cloves of fresh garlic, minced
- 3 tablespoons olive oil
- 2 tablespoons sesame seed oil
- 1/4 cup low sodium soy sauce
- Black pepper, to taste
Heat olive and sesame oils in a wok or large skillet. Carefully add in veggies and garlic and saute until tender, onion will start to become transparent. Add in rice and “chicken”, continuing to stir fry. If the pan is starting to seem dry, add a touch more oil and fry rice until golden and “chicken” is lightly browned. Stir in soy sauce and add pepper to taste.
Of course, you can substitute any veggies you would like or happen to have on hand. Some of my other favorites are red or yellow pepper, mushrooms, and peas. I especially love to make this dish as colorful as possible, so adding red pepper and mushroom really give it some extra eye candy along with added flavor. Enjoy!