Fried Rice

Fried rice is such a comfort food delivered right from the gods. It just tastes SO ridiculously GOOD, I'm getting hungry just thinking about it. Of course, this is in part due to the greasy nature of most varieties, but there is a way to easily lower the oil content of your own version (or eliminate it completely) while ensuring it still tastes fabulously delicious and good for the soul! I tried adding the vegan egg and some vegan sausage to this version to keep it looking and tasting as true to the versions I remember having, and I have to say, it gets pretty close!! An incredibly easy dish to whip up with leftover rice you have on hand, that your omni-friends won't even bat an eyelid at. Win-win :)

Ingredients

• 1 cup white/brown rice, cooked (so you end up with more than a cup of rice) and left to cool slightly
• 2 vegan eggs, mixed up according to the packet instructions
• 1 vegan sausage (optional, GF if required), thinly sliced into half moons
• 1 onion, sliced
• 2 cups chopped vegetables (mushrooms, zucchini, capsicum, pak choi)
• 2 spring onion, finely sliced
• 1-2 tbsp soy (tamari for GF)
• sesame seeds and lemon to garnish (optional)

Method

1. Start by heating up a non-stick frypan to medium-high heat, adding a little oil if you so desire. Pour in the egg mixture and let cook in one large thin pancake. It will take a while to cook, so you can either attempt to flip and continue to cook the other side at the appropriate time, or after it has got a slight crust on one side, break up with your spatula and cook in small pieces, like I did.
2. Once the egg is cooked, add the sausage and onion to the pan and cook until the sausage gets brown around the edges, and the onion softens slightly.
3. Add your vegetables (sans the spring onion) and cook for 3-5 more minutes until the vegetables soften and have a little colour.
4. Add your cooked rice and a little more oil (sesame oil if you're after flavour) to the pan and stir-fry while stirring for a couple of minutes until everything is mixed together and the rice is warmed through and slightly crisped. Add your tamari and spring onion at this point (reserving some spring onion for decoration, if you so desire).
5. After everything is coated in tamari and you are happy with the flavour and the tender state of the vegetables, remove from the heat and serve. Sprinkle with the remaining spring onion and garnish with sesame seeds and lemon if you have it. Yumoo!!