Fried Rice

This recipe is great for when you have some leftover rice and want a quick meal. We have been having it weekly for the past few weeks, so it seemed time to capture this recipe and write it down. We enjoy it with a Follow Your Heart Vegan Egg, which uses algae to create a scrambled egg that is uncannily reminiscent of eggs. My omni family appreciates these faux products that resemble foods that they are familiar with (or for my food-allergic son who likes to try things that he otherwise could not - such as eggs). We have also added seitan, tofu, or had it with the veggies only and were happy with all versions. This is a versatile and easy recipe that is a new standard in our house.

Fried Rice

Ingredients:

1 tbsp toasted sesame oil
3 cups cooked rice (perfect for leftovers)

1/2 cup frozen peas
1/2 cup frozen carrots

1 Follow Your Heart Vegan Egg or 3/4 cup crumbled firm tofu

1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp ground coriander
1/8 tsp ground ginger
1/8 tsp garlic powder
1-2 tbsp soy sauce (to taste)

Directions:

Heat the toasted sesame oil in a non-stick frying pan over medium heat, and add the rice. Stir-fry to coat the rice with the oil and to break up any clumps. Add the frozen peas and carrots, and continue to fry while stirring frequently. When the peas and carrots are heated through. Add the Vegan Egg or tofu, and then add the spices. Heat everything though, add the soy sauce taste, and adjust the seasonings to your liking.

For 4 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 162 g

Amount Per Serving

Calories  343 Calories from Fat  53

% Daily Value*

Total Fat  5.9g 9%

Saturated Fat  1.0g 5%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  484mg 20%

Potassium  238mg 7%

Total Carbohydrates  61.4g 20%

Dietary Fiber  2.9g 12%

Sugars  2.2g

Protein  10.5g

Vitamin A 54% • Vitamin C 5% Calcium 13% • Iron 24%

Nutrition Grade B+

* Based on a 2000 calorie diet