I snagged this recipe from the lovely Cheri Litchfield (what else is new?), and have completely fallen in love with it.
Once again, her blog has provided a simple, delicious and interesting recipe. I can’t get enough!Â Cheri, please never stop chering.
I’ve made a couple minor tweaks, but basically I’m copying and I’m not afraid to admit it. But what’s a little recipe swapping among friends, right?
(Exclaims the one copying the recipe.)
Now you all know by now that I’m not terribly carnivorous in my eating habits. I’m not protesting in the streets throwing red paint on ladies wearing fur (it’s never actually blood, right?), but I tend to lean the way of the vegetable more often than not. Except for on Sundays. On Sundays I tend to lean the way of the bacon. I know. The hypocrisy!
This recipe is actually meat and dairy free, which isn’t a huge priority of mine, but always a treat when such a delicious and hearty meal turns out to be vegan. It’s like finding out that your favourite dessert is actually low in fat. Which means you can have
(So what I’m saying is you can totally put bacon on this.)
Fried Rice Ingredients
- 4 cups cooked brown rice
- 1/2 bunch of asparagus, cut into 1 inch pieces
- 8 brown mushrooms, sliced
- 1 brown onion, chopped
- 3 cloves garlic, crushed
- 1 can chick peas, drained and rinsed
- 1/4 – 1/2 cup toasted almonds, chopped
- 3 tablespoons of canola or coconut oil
- 1 teaspoon salt
- 1/4 cup tahini paste
- 4 teaspoons sesame oil
- Juice of 1/2 lemon
- 1 clove garlic, crushed
- 1/2 teaspoon honey
- 1/2 teaspoon Sriracha sauce
(aka Rooster sauce. aka world’s best hot sauce.)
- 1 tablespoon soy sauce
- 2 tablespoons hot water
Start by cooking your brown rice ahead of time. Of course you can use white rice too, but you’ve already committed to no meat and no dairy, so why not just power through like a health champion, right?
You can cook your rice well in advance, or as you go, but you’ll be frying everything up together so don’t worry about it getting cold. Next mix all your sauce ingredients together and set aside. Then put your almonds on a baking sheet in the oven at 350ËšF for about 5 minutes, or until lightly browned, and set those aside as well. (I didn’t burn mine this time! Win!)
Turn the heat down to medium and let them sizzle away for a few minutes until they start to brown a little.
Add a clove of crushed garlic and salt, and cook for a few minutes more, shaking the pan often, until the chick peas are a little crispy. Now pour them into a bowl and set them aside.
Put your pan back on the heat, add another swig of oil and throw in your chopped onions.
So, I really hate chopping onions. You’d think after cooking for this long I would get used to it, but I haven’t and I hate it. It really, really stings my eyes and it really, really irritates me. And I’ve heard all the various magical myths of how avoid the horrible stinging, but nothing has worked for me thus far.
I nibbled on some chick peas while I chopped… and my eyes didn’t sting!!! So the eating-while-chopping-onions myth has been proven!! Ok ok I can hear you all now shouting, “You didn’t KNOW that?!” And no. I guess I didn’t. In my opinion I figured it out all by myself.
So get your onions frying, and then add your mushrooms too. I like my mushrooms very well cooked, so they’re nicely browned and full of flavour. Once your onions and mushrooms are cooked to your liking, add them to your bowl of chick peas on the side, and put your pan back on the heat one last time.
Now you can dump in your chick peas, mushrooms, onions and chopped asparagus.
Mix it all up over medium heat until your asparagus are just cooked, but still have a nice crunch.
Serve this up in bowls and drizzle generously with your sauce, and a handful of chopped, toasted almonds on top. I found this got a little dry part way through eating, so you could even drizzle a little extra lemon juice and/or soy sauce to add some moisture.
Voila! Bon appetit!Â And other endearing French expressions etc etc…