Fried rice is a great vegan junk food, perfect on a Friday night with a couple of beers. Traditionally, this would require lemongrass and galangal, which can be hard to find the UK, so I omit them here.
Instead of egg, which is common in many fried rice dishes, I like to add toasted cashew nuts or fried tofu at the end to make this rich and filling.
Prep: 20 minutes
Cooking: 20 minutes
4 cloves garlic
2 tbsp chilli garlic sauce
3 tbsp soy sauce/ tamari
2 tbsp brown sugar (or ketchup)
2 inches chopped ginger
2 tbsp lime juice
1 shallot, finely chopped
Generous serving salt and black pepper
Optional: Turmeric, lemongrass, or galangal
For the rest:
2 servings cooked rice
2 cups chopped vegetables (I used broccoli, courgette, onions, and grated carrot)
- Mix the ingredients for the sauce together and gently fry until aromatic in a large pan. Take half out of the pan and set aside for the next batch.
- Turn up the heat, then tip half the rice and vegetables in the pan. Trying to cook all the ingredients at the same time will overcrowd the pan, so I do it in two batches.
- Fry until hot and browned
- Do the same with the remaining sauce, rice, and vegetables
- Serve hot with peppery watercress, peanuts, and fresh tomatoes to bring out the flavours.