Jason just returned from Missouri! While he was away, the kitchen looked like a photography studio slash bakery. All the time. It was kinda fantastic.
On each house tour we go on, I am envisioning how this can be, all the time.
We are seeing one today that has a “breakfast nook” in addition to a normal eating area. Yeah, breakfast nook. Pishaw. That will be photography studio… just like right now, our “dining room” is my photography studio slash prop storage. Plus overflow baking supplies. Sigh. Mom, you need to come help me organize. Or wait a little bit, and maybe just come help me move!
One of Jason’s favorite foods is restaurant style Chinese fried rice. In addition to baking each evening while he was gone, I also came up with a fried rice that comes pretty close. I love it, and I think Jason will too.
So, the thing with this recipe? It’s vegan. But it still has that “egg” aspect to it. and it tastes awesome.
This is how it begins. I could eat a whole pan of just this.
vegetable fried rice
egg, gluten and dairy free, vegan
1 sweet onion, chopped
3 carrots, peeled and cubed
1 to 1 1/2 cups snap peas, cut in half
1 to 1 1/2 cups mini corn
1 tablespoon butter (Earth Balance)
2-3 tablespoons sesame oil
1/2 box silken tofu
1/2 tablespoon turmeric
1/2 tablespoon onion powder
4 servings cooked brown rice
vegan / gluten free soy sauce
2-3 green onions, chopped
Chop onion, carrots, snap peas. In large pan or wok over medium heat, melt butter and sesame oil. Saute onion, carrot, snap peas and mini corn until soft. Whisk silken tofu with turmeric, onion powder and splash soy sauce, add to sauteed veggies. Cook several minutes, stirring often, until the liquid consistency cooks off to solid, tofu will cling to veggies. Add cooked rice, stir to combine. Add soy sauce to taste. Garnish with chopped green onion.
I cannot wait to make this for Jason.
Do you like Chinese food? Like, American Chinese food? If you like fried rice, I hope you try this!