Fried Veggie Brown Rice Vegan Recipes

Steps:

• In saucepan, bring water & rice to boil. STir frequently so it doesn't stick.
• Reduce heat, cover & simmer 20 minutes or until all liquid is absorbed.
• In large skillet, heat peanut oil over medium heat. Add cooked rice & sauté until lightly golden.
• Add onions, salt, carrots, & sprouts. Stir-fry 5 minutes until vegetables are tender yet crisp.
• Hollow out a circle in center of skillet. Pour egg whites into hollow & cook, lightly scrambling.
• Stir egg into rice mixture.
• Sprinkle with light soy sauce, sesame oil, & chopped parsley.

Steps:

• Be sure that the rice is cooked and the veggies are chopped before you begin.
• Mix TVP, water, sage, and 1 tablespoon soy sauce. Set aside for at least 5 minutes or until the water is absorbed.
• Heat 4 tablespoons of oil over medium heat in wok or very large skillet. Add garlic, onions, carrots, and celery. Sautee for a couple of minutes, then add mushrooms and 2 tablespoons soy sauce, and cook a couple more minutes until onion starts to turn translucent. Do not cook the vegetables quite all the way at this point.
• Stir in TVP, then move vegetables to the perimeter of the wok. Add rice to center of wok, then stir in remaining oil and soy sauce (1 tablespoon each). Add the remaining spices. Fry the rice, turning occasionally with a rubber spatula, taking care not to burn it or the veggies. You can add a little water if necessary.
• Stir in edamame or peas. Turn off the heat and stir until the edamame is heated.

Steps:

• Heat oil in a non-stick pan or wok.
• Add crumbled tofu.
• Saute for 2-3 minutes; add ginger and garlic.
• Cook 1 minute.
• Add rice, vegetables and soy sauce.
• Cook until vegetables are tender/crisp and rice is hot.