Plant-Based
Chicken Fried Rice
Plant-Based
Chicken Fried Rice
Recipe created by Chef Camillo Sabella
@chefcamillosabella
This recipe is quick, easy and delicious. Use leftover white rice along with soy sauce, protein packed plant-based chicken, vegetables and fluffy plant-based egg.
Serves 6
Ingredients:
● 4 plant-based chicken cutlets, shredded
● 1 onion, diced
● 2 carrots, peeled and diced
● 1 red bell pepper, diced
● 5 cloves garlic, grated
● 1 Tbsp fresh ginger, grated
● 1 cup plant-based egg, pre-scrambled
● 4 cups cooked white rice (cold, from leftover take-out)
● 1 cup frozen peas
● 4 Tbsp low sodium soy sauce
● 2 Tbsp toasted sesame oil
● 2 Tbsp rice wine vinegar
● 4 green onions, thinly sliced
● salt & pepper to taste
Preparation:
- In a wok or medium size frying pan over medium to high heat, heat the olive oil. Add carrots, red bell pepper and onion, stirring occasionally with a spatula until the onion becomes translucent.
- Add garlic, ginger and shredded plant–based chicken making sure you stir the ingredients so they become well combined. Add half of the soy sauce, this will flavor & color the vegetables and the plant-based chicken. Add frozen peas. Add the white rice a little at a time and mix well to combine all the ingredients in the wok.
- Add pre-scrambled plant-based egg product and mix well. Add the remaining soy sauce, toasted sesame oil, and deglaze the wok by adding the rice wine vinegar. Taste for seasoning: add salt & black pepper to taste. Add green onions (save some for garnish). Turn off the heat.
- Serve and Enjoy!
Tips:
Make sure you scramble the plant-based egg product ahead of time. You can also use frozen vegetables. You can also prepare this recipe gluten-free by using GF soy sauce or coconut aminos.