Vegan Chicken Fried Rice (Without OIL!) | Better than Chinese Take-Out - Easy Quick Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and is less processed than tofu.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos provide a similar flavor.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often more affordable and has a neutral flavor.

sesame oil

🥗Healthier: nut-free oil

💰Cheaper: olive oil

Olive oil is a versatile substitute for sesame oil.

Cook 2 cups of dry long grain brown rice to make 4 cups cooked rice; you can make it the day before or spread it out on a baking sheet to dry.

Chop about 4 ounces of vegan chicken and soak it in soy sauce or coconut aminos with a little sugar (optional).

Take 4 to 7 ounces of firm or extra firm tofu, drain and press it, then crumble it into a mixing bowl.

Add a pinch or two of namak black salt, 1 teaspoon of nutritional yeast, and a pinch of pepper to the crumbled tofu; stir to combine.

Chop 2 carrots and 1/2 to 3/4 of an onion; set aside.

Chop 5 to 6 baby portabella mushrooms and a few florets of broccoli; set aside.

Chop about 1 to 1.5 teaspoons of fresh ginger and the same amount of garlic; set aside.

Prepare 1 cup of frozen peas; set aside.

Turn on the frying pan to medium heat and add the carrots and onions; cover with a lid to allow moisture to fry them.

Use a spray bottle of water to prevent sticking instead of oil.

After the vegetables have softened, add the garlic and ginger; stir to combine.

Add the mushrooms and cover with a lid to let them fry in their own juices.

After a couple of minutes, check and stir; if anything is sticking, use the spray bottle to add water.

Add the broccoli and cook until slightly crisp, not mushy.

Add the vegan chicken to warm it through with the vegetables.

Add the frozen peas to defrost and heat up; avoid overcooking them.

Gently stir in the crumbled tofu to heat it through without mashing it.

Transfer the vegetable mixture to a bowl and cover to keep warm.

Add water to the frying pan and use a wooden spoon to scrape the bottom to clean it without soap.

Dump out the water and return the pan to the heat until dry.

Add the cooked rice to the dry pan without oil; spread it out and season with salt and pepper if desired.

Let the rice sit without stirring for 2 minutes to develop a toasted skin.

After 2 minutes, turn the rice over and let it sit for another 2 minutes to brown further.

Repeat this process for a total of about 8 minutes, letting the rice sit and brown each time.

Once the rice is toasted to your liking, sprinkle on soy sauce or coconut aminos.

Stir in the warm vegetable mixture to combine everything evenly.

Serve immediately topped with roasted cashews, chopped green onion, and/or sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens