Just for fun...how do you make your vegetarian fried rice?!
Answers: What vegetables do you like to use? Do you include tofu?
I make a simple Roman Rice and Beans. Soak black or assorted beans overnight, simmer-boil for an hour, then throw out the water ( to get rid of the gassiness of beans) and re-simmer the water for 1-2 hours. While re-simmering the water, prepare the brown rice in a steamer, for about 50-60 minutes, and boil chopped carrots for about 30 minutes.
Mix all three and stir-fry in wok or pan, with tomato sauce and olive oil for 5-10 minutes. Add a little soy sauce, oregano and black pepper.
Yes, I almost forgot. Some cooked mushrooms and black olives make a nice garnish.
I like to use yellow onions, bell pepper (capsicum), garlic, asparagus spears, broccoli, water chesnuts, and snow peas. I mix in a bit of Asian garlic chile sauce for spicyness and soy sauce for savory.
If I do include tofu, I marinate it for about an hour in soy sauce, sesame oil, minced ginger, and minced garlic first, then fry it.
Edit** Nope Andro Reborn, I'm in America. But I am aware of some UK/Aus. veggie terms
Just recently for the first time I put tofu in, very nice indeed.
Mushrooms are fantastic (if you can get authentic Asian ones, all the better), peppers (preferably red), carrots, bamboo shoots (frozen or canned), peas or mangetouts, red onions (looks nice), sweetcorn...... just make it as colourful as you like. Fry them in garlic and ginger. For extra taste, nothing beats a spoonful of toasted Sesame oil towards the end of cooking.
By the way, you can use this stir-fry as a base not only for rice but for noodles as well....delicious.
Hey Kyle, are you Aussie?
First I cook some brown rice and then set it aside and let it get cold.
{If I use tofu, then I actually start the process the day before by taking the extra-firm tofu out of the package, rinse and drain it. Then I squeeze the water out. I make my special marinade out of tamari, minced garlic, grated ginger and my 'other' ingredients and allow it to sit in the fridge over night.}
Any-who, I then select my fave veggies (I never make the same combo twice, so I'll just list what I might use on any given day): bean sprouts, carrots, snow peas, water chestnuts, broccoli, baby corn, green pepper, sugar snap peas, green onions and scallions. I take that off the stove and set aside. Then I pan sear the tofu (if applicable). After that, I add everything together (cold rice, veggies and tofu) and stir-fry, adding some additional tamari until I have a nice, golden brown-colored rice.
:-D Yum!
I do it the way my Japanese mom taught me and modify (she uses eggs and I don't). Basically, fried rice is Asian leftovers. Use old rice in the fridge or freezer (I find frozen harder to work with since I have little patience) and whatever other leftover vegetables or things about to go bad are fine. When I'm being quick and lazy, throw in frozen corn and edamame. I believe fried rice is nothing without onions. To flavor, use just enough soy sauce to brown the rice (don't want it too salty) and put lots of pepper. A little sesame oil goes a long way in Japanese cooking. No other seasonings required but flavor to personal taste. Anything else you want to add usually works but I personally don't like mushrooms, peppers, and find putting ginger in it very weird. I'd most likely cook tofu separately to ensure they get really cooked (a bit of burnt crisp makes it tastier) then toss it in.