Light, fresh, and easy meals are a must in summer, right? No body has got time to be slaving over a hot oven in the summer. And when you can use fresh ingredients, then it makes it ll the better.
I have been reducing how much meat I use, and have been vegetarian since the start of the year. I limit how much dairy I have when I can, but eggs can be my downfall. Poached eggs, need I say anymore?
But I am trying to reduce how reliant I am on animal products, so do dabble with vegan recipes from time to time. They can be so easy to make, and they keep well, as well as being full of goodness. So when I was sent across this vegan “egg” fried rice by vegan chef King Cook, I had to give it a try. King Cook is owner of vegan restaurant ‘Cook Daily’ in Boxpark, Shoreditch. Have you ever been?
Vegan ‘Egg’ Fried Rice
- 350g cooked Thai rice
- 2 chopped spring onions
- 2 cloves garlic sliced
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 cup frozen veggies or a selection of fresh veg
- 30g firm tofu crumbled
- 1 tsp Kala namak salt
- 1 tsp vegan (dairy-free) butter
- 1 tsp coconut sugar
- 4 tbsp soy sauce
- 4 tbsp olive oil
- Bunch of chopped coriander
- White pepper to season
- Preheat wok and add olive oil, garlic, veggies, spring onion, tofu, salt, turmeric and curry powder.
- Cook for 1 min, then add in the rice and toss to incorporate all the ingredients.
- Finally add in the sugar, soy sauce, white pepper and vegan butter and stir-fry for a couple of minutes.
- Serve with chopped coriander and fresh cucumber to garnish.