Weeknight Fried Rice

Hi guys, little sister Amy here!

Conrad, my significant other, is a talented eater. I remember being awed when we first met, that he could put away 4 Whoppers in one sitting, or two footlong Subs and still have room for dessert. Cows and chickens everywhere breathed a sigh of relief the day he went vegan... but now vegetables and fruits should be quaking in their leaves. The man still takes some serious feeding!

He loves this fried rice - and especially loves that it makes such a big batch as he always gets leftovers the next day for lunch.

Ingredients

3 cups cooked rice (slightly undercooked is best)

1 carrot, finely chopped

1 onion, finely chopped

1 cup mushrooms, finely chopped

2/3 cup green beans, finely chopped

1 large head bok choy, well washed and sliced horizontally

1 tbsp garlic, finely chopped (about 2 cloves)

1 Massel chicken stock cube

2 tbsp light soy sauce

2 tbsp hoisin sauce

1 tbsp sesame oil

3 tbsp canola oil

2 tbsp sweet chilli sauce

1 tbsp lemon juice

1 1/2 cups fried tofu pieces, firm tofu or vegan mock meats, chopped into 1 inch pieces

(I used fried tofu, Crispy-G chicken pieces & vegan king prawns)*.

Lemon wedges to serve

• Heat sesame oil and 1 tbsp of canola oil in a large non-stick wok or frying pan.
• Add garlic and fry until sizzling.
• Add all vegetables except bok choy, and fry until just starting to soften.
• Crumble stock cube over vegetables.
• Add tofu / vegan mock meat and fry over high heat, stirring constantly.
• Add remaining oil.
• Add rice, 1 cup at a time, stirring quickly until all rice is added.
• Add bok choy
• Add all remaining ingredients except lemon wedges (soy sauce, hoisin sauce, sweet chilli sauce and lemon juice)
• Stir over hot stove, until well combined.
• Serve with lemon wedges and hot chilli sauce.

*Mock meats can be found at most Asian grocers. Check the ingredients, as some can contain whey protein, which comes from dairy.