One of our favourite quick meals of all time is vegetarian stir fried rice. It is perfect for week nights when you’ve been at work, and can use all the bits and pieces left over in the vegetable crisper of the fridge. Sometimes we will add oven baked spring rolls, but a big bowl full of this really is filling enough.
Style Unearthed’s Vegetarian Fried Rice
Serves four, with left overs for lunch
1 packet Veggie Delights bacon style rashers (I have been using a whole pack so I can have leftovers the next day. Use less if you want to lower the serving size).
1 large packet microwave instant brown rice
1 and a half cups frozen mixed vegetables (peas, corn and carrot)
1/2 head broccoli
1/2 head cauliflower
1 cup green beans (frozen or fresh)
2 stalks celery
1 bunch shallots
1 splash soy sauce
1. Break and whisk the eggs, then place in the wok, stirring until cooked. Set aside.
2. Chop the bacon style rashes into small pieces, and fry in the pan until crispy. Set aside.
3. Place the remaining ingredients in the wok and stir until cooked.
4. Heat the rice in the microwave.
5. Return egg, bacon style rashers and rice to the wok, combining with the vegetables.
6. Add soy sauce to flavour the dish.
7. Serve and enjoy!
I used to make this prior to being vegetarian, and would use proper bacon. It is now substituted for the Veggie Delights bacon style rashers. The rest of my family still eat meat, but they don’t mind these at all. They’re not bacon (obviously!), but they still have a nice, smokey flavour and crisp up in the wok. If you omit the egg, you can make it a vegan dish. I use the microwave rice as I find boiled rice too wet in this dish. It only takes about 90 seconds too cook. We use brown rice to up our wholegrain count. This tastes even better for lunch the next day, so make sure you try and save yourself some!
What do you add to your fried rice? What’s your favourite easy work night dish?