Yesterday was one of those days… I woke up early and planned to go to the gym by 7:30 am but did not get there until 1:30 pm. I planned on washing clothes, but did not get to it (at least I did get to separating the loads). And I planned to do a post on vegan brown rice sushi and, no, did not get to that either.
Well, today is a new day and I was up early again. I had a few blog posts in mind. First, I still wanted to do a post on vegan brown rice sushi since it is way to hard to find good brown rice sushi out there. The other based on inspiration from a post from Richgail over at Astig Vegan. She is going raw for a week and I thought to share some tips and raw recipes. Finally, I wanted a fresh new recipe that I could whip up in the kitchen and share with you. Since the latter seemed to be the easiest and would also feed my belly, that’s the one I selected.
There was some brown rice in the refrigerator ready to be used. Rice… vegetables… hmmm… That’s it, I’ll make fried rice! And not vegetable fried millet like last year, but a Spring Vegan fried rice. Next I had to decide what veggies would be included. I picked up some carrots, kale, cauliflower, broccoli and cabbage from the market this weekend and they were all calling to me but I settled on the carrots and broccoli. Finally, I wanted to see how it would taste to add my green pea “eggs” to this vegan fried rice.
I had my ingredients, did the prep work and made my vegan fried rice.
Mmmmm…mmmm…good is all I can say. Feel free to add any spring vegetables that you have on hand. That is what seasonal eating is all about. Utilizing seasonal produce interchangeably in your favorite recipes. Why make a run to the store for broccoli when you have asparagus in the refrigerator. I can understand if you really want broccoli but the fried rice would be just as good with asparagus, cauliflower, kale, or cabbage. Also, if you don’t have either of the pea flours, the fried rice would still be awesome without it. This is a carefree day, just relax and go with the flow!
1/4 cup green pea or chickpea flour
1/2 cup water
1/2 teaspoons onion powder
1/4 teaspoon salt
1/2 cup carrots, diced
1/2 cup red onions, diced (2 tablespoon separated)
1 cup broccoli, cut into small florets
1 1/2 cup cooked brown rice
1 tablespoon tamari or soy sauce
2 spring onions, sliced thin (green parts only)
salt to taste
Heat a large skillet on medium heat with 1/2 tablespoon oil . Mix the pea flour, water, onion powder, salt, and 2 tablespoons red onion into a bowl. Pour mixture into the skillet and let cook for 5 minutes. Use spatula to scrape across the pan and break up the mixture (like a cutting motion). Flip the pieces over and break up into smaller bits (about date or grape side). Move the mixture to one side of the pan making sure to keep the pieces moving in order to dry the outside.
Once you move the green pea mixture to one side of the pan. Add some oil and the carrots and red onions. Fry until cooked but still firm continuing to toss the pea mixture as well. Make room on remaining 1/3 of the skillet, adding oil and the brown rice. Fry the rice for 1-2 minutes and then mix into the vegetables and pea mixture (breaking the pea mixture into the rice). Add spring onions, tamari, and salt to taste.
Frying each item before mixing.
Enjoy your fried rice!