Spring into Flavor: A Vibrant Vegan Fried Rice Adventure
Hey there, fellow food adventurers! Chef Green Thumb here, and today we're diving into a bowl of pure spring magic with this incredibly delicious and nutritious vegan fried rice. As the days get longer and nature bursts into bloom, it's time to bring those fresh, vibrant flavors into our kitchens.
A Symphony of Greens
This isn't your average fried rice; it's a celebration of all things green and good! We're talking crisp tenderstem broccoli, vibrant spring greens, and sweet edamame peas, all dancing together in a pan with hearty brown rice. And because we believe in maximizing flavour and nutrition, we are adding a protein punch with pan-fried, soy-sauce infused tofu.
Why This Fried Rice Rocks
- Easy Peasy: This recipe is so simple, it's practically foolproof. Perfect for busy weeknights or when you need a quick, satisfying meal.
- Nutrient Powerhouse: Packed with vitamins, minerals, and plant-based protein, this fried rice is a powerhouse of goodness that will leave you feeling full and energized.
- Versatile Vibes: Don't have the exact veggies? No problem! This recipe is super flexible, so use what you have on hand and make it your own. Asparagus, spinach, peas or even kale make great substitutes.
- Leftover Hero: Got leftover rice? This recipe is the perfect way to use it up. The key is to have cold, day old rice for the perfect stir-fry.
The Secret Ingredient: Spring Onion Infused Oil
Okay, I'll let you in on a little secret: the spring onion infused oil. It’s a total game changer, adding a layer of umami goodness to every single bite. Simply infuse hot oil with spring onions to unlock this flavour secret, if you wish you can make a big batch and keep it in the fridge for a few weeks. But, hey, if you are short on time you can skip this step and the dish will still be great.
Recipe for Success
Okay lets get cooking!
Ingredients
- Tofu:
- 300g firm tofu, pressed and cubed
- 1 tbsp soy sauce
- 1 tbsp cornstarch (optional)
- 1 tbsp rice bran oil (or any high-smoke oil)
- Spring Onion Oil (Optional):
- 2 tbsp high-smoke oil
- 4 spring onions/scallions, roughly chopped
- Main Ingredients:
- 150g tenderstem broccoli, cut into bite-sized pieces
- 150g spring greens/collard greens, roughly chopped
- 100g frozen edamame peas, thawed
- 360g cooked cold brown rice
- 1.5 tbsp soy sauce
- 2 tsp dark soy sauce (optional, for colour)
- 1/2 tsp sugar (optional)
- Pinch of white pepper
Method
- Tofu Prep: Cube the tofu, marinate in soy sauce for 30 minutes, then lightly dust with cornstarch (optional). Pan-fry until golden and crisp. Set aside.
- Spring Onion Oil (Optional): Gently cook the spring onions in the oil over low-medium heat for about 7 minutes (or until softened but not browned). Remove the spring onions and oil from the pan.
- Veggie Party: Stir-fry the broccoli and spring green stems for 1 minute, add the leaves and edamame peas. Stir-fry for about a minute until cooked, then set aside.
- Rice Time: Heat the oil (infused or not) in your wok, add the cold rice. Toss quickly then spread the rice on the bottom of the wok for about 30 seconds to allow it to crisp up a little, then toss again. Repeat.
- Flavor Burst: Mix the soy sauces, sugar, and white pepper in a small bowl then add to the wok. Toss to coat.
- Combine: Return the tofu and veggies to the wok. Toss everything together until heated through.
- Serve Immediately: Garnish with extra spring onions.
Tips for Success
- Day-Old Rice: For the best texture, use day-old, cold rice.
- High Heat: Don't be shy with the heat! You want that wok smoking to get the authentic stir-fry flavour.
- Don't Overcrowd: Cook the veggies in batches if needed to ensure everything cooks evenly and gets a nice sear.
Final Thoughts
This vegan fried rice is a fantastic way to enjoy all the fresh produce that spring has to offer. It’s healthy, delicious, and so versatile. Give it a try and let me know what you think in the comments below! Happy cooking!
Until next time, happy cooking and keep that spring spirit alive!
Chef Green Thumb