With lockdown hitting the 100th week (or thereabouts) we all need something to look forward to at dinner time, right? Our favourite pre vegan take away was always a Chinese and nine times out of ten it would include egg fried rice. Since going vegan I have been making this easy, vegan version at home. I can honestly say this version is as nice as my favourite and much better than most. It is also cheap, easy, filling, satisfying and the perfect comfort food. I make this dish the day after making a boiled rice dish. I cook double the quantity of rice, cool the extra portions under cold water as soon as cooked and put it in the fridge. Rice can be dangerous if not properly cooked, stored and reheated so it is essential that it is cooled as quickly as possible and reheated thoroughly. If you are nervous of reheating rice or in a push you can use micro rice pouches, no need to reheat first. I would never, ever usually recommend the micro rice due to the excess packaging but I appreciate at the moment we have to buy what is available.
If you like Chinese style curry I would highly recommend Mayflower Chinese style curry sauce. It is widely available from discount shops such as B&M bargains but whilst lockdown is in place you can buy it on Amazon for about £3. It comes as a powder which you add to cold water and bring to the boil. Suitable for vegans.
Ingredients, serves two
250g cold cooked rice/unheated microwave rice
200g tofu, crumbled/mashed.
1 medium onion
1 clove garlic
Half a cup of garden peas, cooked
Half a cup of sweetcorn
1 dessertspoon oil
1 tablespoon soy sauce
1 teaspoon Chinese five spice
Half teaspoon black salt/ kala manak, optional
Sesame oil to dress, optional
1. Heat the oil in a wok or non stick frying pan over a medium high heat
2. Finely dice the onion and chop the garlic, add to pan and fry until soft and slightly browned
3. Add the rice and stir through it through the onion and garlic
4. Add the black salt (if using) to the tofu, stir tofu through rice in pan
5. Add Chinese five spice and soy sauce and ensure rice evenly covered
6. Cook peas (or defrost under water and allow extra cooking time) and add both peas and sweetcorn to pan
7. Cook until all ingredients are hot thorough out – especially important when using precooked rice.
8. Taste and add more soy sauce and/or drizzle with sesame oil if using.