Plant-Based 'Chicken' Fried Rice
When you’ve had a hard week at work, sometimes you just need a takeaway. Special fried rice is the stuff dreams are made of so we decided to smash out our own version! The flavours and textures are legit - proper vegan takeaway vibes. We’ve used our pal Derek Sarno’s mushroom pulling technique for the chicken - go give him a follow, he’s a vegan wizard. Don’t worry if you can’t find King Oysters Mushrooms - just get some Portobello’s, cut them into strips and roast them as the recipe specifies. This is such a tasty idea for a plant-based dinner or to have as a side dish as part of an asian feast.
Serves
Ingredients
For the plant-based "Chicken"
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp plant-based chicken seasoning<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>300g king oyster mushrooms<item-todo-done>
For the special Fried Rice
<item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>1 tsp maple syrup<item-todo-done><item-todo-done>1 tsp curry powder<item-todo-done><item-todo-done>1 tbsp plant-based butter<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>1 small carrot<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>160g peas<item-todo-done><item-todo-done>60g sweetcorn<item-todo-done><item-todo-done>½ tsp turmeric<item-todo-done><item-todo-done>150g silken tofu<item-todo-done><item-todo-done>2 x 250g bag(s) of microwavable basmati rice<item-todo-done><item-todo-done>5g coriander<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> Sriracha sauce<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done>
Before you start
Preheat oven to 180°C | Baking tray | Mixing bowl | Wok | Microplane Grater
First, make the “chicken”
- Cut the caps off the mushrooms and finely slice
- “Pull” the stems of the mushrooms with two forks to create meaty “shreds”
- Add 1 tbsp olive oil, chicken seasoning and chilli flakes to a mixing bowl and stir to combine
- Add the pulled mushrooms to the bowl and toss to combine
- Spread the prepared mushrooms out on a baking tray, put the tray in the oven and roast for 30 mins (turning halfway through)
While the “chicken” is roasting, prepare the veggies
- Peel and grate the garlic
- Trim and finely slice the spring onions
- Trim, peel and finely dice the carrot
- Halve, trim, core and dice the pepper
- Defrost the peas
- Open, drain and rinse the sweetcorn
- Prepare the rice
Now, start to stir fry the veggies
- Warm olive oil and sesame oil in a wok over a medium heat
- Add the garlic and stir for 30 seconds
- Add the spring onions (saving a few slices for garnish) and stir for 30 seconds
- Add the carrot and pepper and stir for 1 minute
- Add the peas and sweetcorn and stir for 30 seconds
- Add the maple syrup, turmeric and curry powder to the wok and stir for 30 seconds
- Add the silken tofu to the pan and stir for 1 minute
- Add the rice and fold for 1 minute | Finely chop the coriander
- Take the mushrooms out of the oven, add them to the wok along with the soy sauce, dairy free butter, coriander and stir to combine
Time to serve
- Serve the Vegan Chicken Special Fried Rice into bowls, garnish with spring onions, a squeeze of Sriracha and serve immediately