I think that this balance between very often homemade, and ready-made from time to time, I have kept a sweet affection for certain products that I enjoy buying!
But you can imagine that you can’t find hashish and Cantonese rice in the fresh section in a vegan version, and it’s a shame if you want my opinion!
Ingredients for vegan fried rice
On rice, peas and carrots and onions, we are good. On the other hand, the pieces of ham and the omelette are a bit of a skittle, finally in theory. But you will suspect that I did not write you a recipe to tell you that in fact I gave up and that you will never be able to find the sensations of Cantonese rice!
Exactly, let’s talk about the sensations! I often mention this point to you, and I find that beyond the desire to mimic too faithfully and possibly lose sight of taste and interest, thinking about textures allows you to always maintain consistency.
Here, I added a few more peas than in the original version because I find it crunchy and slightly moist.
Concerning I’vegan omeletI have it is obviously less moist than the original, while having a more melting side, so I compensated with the peas which crunch and release a little juice.
And for the pieces of ham, having no alternative pork taste, I opted for tofu bacon smoked and it is absolutely divine.
The smoky side brings something really nice, and this Cantonese rice without pig or egg is a real success.
For the omelet, since I didn’t have any silken tofu the day I prepared it, I made it with soy yoghurt: frankly, that doesn’t change much in the result, and I’m more likely to have it at me, so I tell myself that in the future I may go through this method of preparation!
Preparation of fried rice
It’s not a complicated recipe at all, especially if you’re used to making vegetable omelets and tofu bacon bits (here these are real basics that I use for all sauces, yet recipes are rare of the blog that I redo!).
We start by preparing the omelette, which is nothing but food mixed together and cooked in a pan. For this recipe, I advise you to place a lid on your pan and cook over low heat, until the omelet begins to brown, then turn it over to finish cooking!
For the bacon bits, the process is always the same: the smoked tofu is cut into thin matchsticks, and sautéed with soy sauce, oil and a little to caramelize. You get little golden bits and if you cook them well, slightly crispy!
To obtain an optimal result, I advise you to cook your rice the day before for example, and to put it in the fridge. Be careful with the rice however: it must always be cooled as quickly as possible because if this is not the case, it can develop toxins which will then no longer be destroyed by cooking and which are obviously harmful.
So be sure to let it cool just before putting it in the fridge.
On D-Day, don’t skimp on the oil, and brown all the ingredients well! Regarding soy sauce, I am not talking to you here, and for once, about tamari sauce.
The tamari sauce is stronger in taste, more full-bodied. Soy sauce is ideal here, and I took mine in a classic store, in a large bottle, because I also use it for my ramen. Obviously, we always talk about salty soy sauce, the sweet one not really being the traditional version even if it still finds interesting uses in sauce!
I hope you’ll like this recipe as much as I do: it makes a wonderful dish to heat up quickly in the wok, and I think we’ll make it regularly because it’s the kind of comfort food we enjoy eating. . Very nutritious, rich in textures and with the little touch of soy sauce that goes well!
Vegan fried rice
Ingredients
- 200 g smoked tofu
- 1.5 vs. soup neutral oil
- 2 vs. soup tamari sauce
- 1 vs. coffee Maple syrup
- 60 g silken tofu or soy yogurt
- 30 g soy cream
- 30 g chickpea flour
- 25 g water
- 1 pinch salt if possible kala namak
- 150 g rice long
- 150 g peas
- 100 g carrot
- 1 onion
- 2 vs. soup soya sauce unsweetened
Instructions
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The day before or a few hours before, cook the long rice (I use basmati rice because I love it), and set aside in the fridge: this will make it easier to fry, and above all, you can brown it.
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Prepare the omelet without eggs: mix the silken tofu/soy yogurt with the chickpea flour, soy cream, water and salt.
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Heat a frying pan that does not stick (I use my crepe maker) with a little oil, and pour the preparation into it. Cover with a lid and cook until the side sticking to the pan is golden brown, turn over and cook the other side for a few moments before removing from the heat.
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Use this skillet to make your tofu bacon bits: cut into thin matchsticks (it’s a matter of taste but I like it when there’s a lot of “gold”).
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Heat the pan and add the oil, the tamari, the smoked tofu matches and the maple syrup, and sauté over medium heat, until your matches are golden brown.
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Cut the carrots into fine brunoise after having washed and peeled them. Boil some water, and cook the peas for 3 minutes (if they are fresh, it’s more like 7 minutes, but I used frozen). Remove from the water then put the carrot pieces to cook. Depending on your more or less delicate cut, the cooking lasts 3 to 5 minutes, the idea being that the carrots are cooked and not firm/crunchy.
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Finely chop the onion, then heat a wok with a little olive oil (or neutral oil), and brown it with a pinch of salt.
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Once the onion has sweated well, add the rest of the ingredients, and lightly sear the rice. I advise you to cut the omelette into medium pieces, you can even do this by tearing them by hand.
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When part of the rice will have “fried”, add the two spoons of soy sauce, then serve.
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The quantities are given for a good portion, but can obviously vary depending on whether you eat it alone or with other things.
