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VEGAN CHICKEN FRIED RICE

VEGAN CHICKEN FRIED RICE
VEGAN 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 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

Ingredients
Method

Ingredients

VEGAN CHICKEN

  • 1 tbsp olive oil
  • 300g king oyster mushrooms
  • 1 tbsp chicken seasoning
  • 1 tsp chilli flakes

SPECIAL FRIED RICE

  • 1 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 1 garlic clove
  • 3 spring onions
  • 1 small carrot
  • 1 red pepper
  • 60g peas
  • 60g sweet corn
  • 1 tsp maple syrup
  • ½ tsp ground turmeric
  • 1 tsp curry powder
  • 150g silken tofu
  • 2 250g bags microwavable basmati rice
  • 1 tbsp dairy-free butter
  • 2 tbsp soy sauce
  • 5g Coriander
  • Salt and pepper to taste

Method

  1. 1.

    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