VGNSHT

This is more stir fry than it is fried rice but either way, it’s pretty tasty. This was my first time to experiment with Seitan so I didn’t use a lot. Just a few strips (the package says you can add it last b/c it’s precooked so i did, though in retrospect I think I’d like to have it cooked longer).

At any rate, the dish turned out pretty well (I just forgot to add my garlic!) I’d suggest adding a salad with a ginger dressing before the meal but other than that, this was pretty delicious!

• 1 cup long grain brown rice
• 2 cups water
• Tamari (season to taste) and any other stir fry sauces you enjoy
• 3 carrots
• 2 cloves garlic
• 1 medium yellow onion
• 1/2 cup of sliced mushrooms (optional)
• Handful of snow peas
• Crushed red chili flakes (add as much or as little as you like)
• Half a handful of chopped green onions
• Sesame Oil (olive oil will do)

I first start boiling the water for my rice because it takes the longest. I combine about 2 cups water, some tamari and salt then bring to a boil. Once it reaches boiling temp add the rice and cover. Should take about 40 minutes if you’re using long grain brown rice.

Next I begin dicing up my veggies. Cut these however you like. I prefer smaller pieces of vegetables so I cut precisely and numerously. At this point (if you have a wok you should use that, but I don’t so I’m stuck with an iron skillet that needs a little preheating) you can start to heat your oil. As soon as it’s hot (not too hot, maybe a medium temperature) throw in your veggies and garlic. I would also suggest throwing in the seitan at this point just to increase it’s texture. Add your tamari and whatever other seasonings you like along with the crushed red chili flakes.

Once your rice is done just add it to the stir fry and continue cooking (you may need to add more tamari or sauce b/c of the rice). I let the dish continue to cook until it starts getting a little sticky in the pan. Then pull it out, add some chopped green onions to top it and you’re good to go.