All Photos © Christine Elise McCarthy 2014
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OK – so – technically – the version you see here is not even vegetarian because I used the amazing Red Boat fish sauce but this is easily omitted (if you are vegetarian or vegan) with no loss of awesomeness to this dish. This one also has scrambled eggs in it – something else that can easily be omitted (if you are vegan). And I used vegan chicken in it – which could be omitted (if you cannot find or do not like faux meat) or replaced with REAL chicken – if you are a wimpy carnivore.
The vegetables I used were selected mainly because I had them. You can add or subtract ingredients at will. You can’t really fuck up fried rice. So -make some rice & keep it a day – as leftover & drier rice works better. Or cheat & go buy some cooked rice at the local Chinese joynt. It don’t matter. Just go for it – in whatever way suits you!
Finally – I used this brand of faux chicken because I already had an open bag leftover from my hugely successful Vegan Chicken Piccata!
This brand is pretty good & seems available widely because Kroger distributes it – but Kroger is being sued for being misleading motherfuckers so – I hate to support them. If you can find it – Try Beyond Meat (in the freezer section). And here is a coupon you can print over & over & gets TONS of this shit free – ALL MAY!
Oh – and actually – I used these eggs. The key to getting eggs that REALLY ARE cage-free in the way marketers want you to think – is to buy specifically PASTURED eggs. Look for that on the package & expect the eggs inside the package to vary a lot in color.
Vegan or Vegetarian (or not) Spicy Thai Chicken & Vegetable Fried Rice
Serves 4 maybe
3 cups leftover COOKED rice (I used a super long grain basmati)
1/2 lb faux (or real) chicken
2 TBS olive oil
I shallot (or small onion) – diced
1/2 cup edamame (or peas)
2 carrots – diced
1/2 red bell pepper – chopped
3 serrano (or other) hot peppers – seeded & diced (optional)*
1 red hot pepper – seeded & diced (optional)*
*hot pepper selection & quantity is really up to you
2 garlic cloves – minced
1 tsp ginger – minced
1 cup broccoli florets – cut small
2 Tomatoes – diced
1/4 cup or more basil – chopped (a secret ingredient that gives this dish its Thai flavor)
2 TBS soy sauce
1 TBS fish sauce (use more soy sauce or a vegan oyster sauce – if you are vegan)
2 eggs – scrambled (omit for vegans)
2 scallions – chopped (white & green parts)
1 lime – cut into wedges
Cilantro – chopped as garnish
1/2 cucumber – sliced as garnish
Scramble the eggs in a greased pan & set aside (if using eggs).
Prep all the ingredients because this comes together very fast.
Heat the olive oil in a wok or very large saute pan. Fry the chicken (faux or otherwise) in the oil until browned. Put in a bowl & set aside.
Add the shallot (or onion) & the hot peppers & saute a minute or two. The sequence after this is kinda random – except that the garlic should go in toward the end so that it doesn’t burn. Add the ginger, carrots & edamame & stir a minute.
Add the red bell pepper & broccoli & garlic. After sauteing for a minute, add the soy sauce (and fish or oyster sauce – if using). Then add the faux chicken.
Stir this around & then add the rice, scrambled eggs & the tomatoes.
Heat this all through & serve with cucumber slices, chopped scallions, lime wedges & cilantro. And cold beer or something. Enjoy! And happy Cinco de Mayo!!!