There’s so much in this dish to get the tastebuds jumping; sesame pancake, oyster mushrooms, asparagus, ginger, crispy onions, deep and dark soya sauce……this is a quick lunch and an amazing way to treat leftover rice and veggies.
We all need a good, simple fried rice recipe under our aprons, in our cutlery draws or tucked away behind our chopping boards. Super quick and tasty, some would say mega!! This rice is something everyone will enjoy, packed with veggies and big flavours.
The sesame pancake is one of the stars here, it really adds something to the dish, giving it a change-up in texture and flavour. It’s also very easy to get together and can be used in many dishes in many ways. They’re great by themselves and are basically just a small cup of gram (chickpea flour). Surely one of my favourite ingredients.
I was raised, for a chunk of my childhood in the Philippines, I just cooked this dish for Mum who says that it’s similar to my favourite Filipino fried rice that I ate breakfast, lunch and dinner as a nipper. I’ve always loved trying new and exciting dishes. Although this is a staple dish, we can take it in so many directions. We eat it as a weekend treat in the Beach House, I like it especially in the mornings. A big chilli hit in the AM beats an espresso any day! Anyone else like fried rice for breakfast?
Use any array of veggies you like here, whatever is seasonal or hanging out in your veg tray/ basket. This is similar to Nasi Goreng which is the ubiquitous vegan go-to dish in Indonesia, a country that Jane and I love deeply (see some our travel stories, street food or visiting tofu village). I think it’s just as good without the fish sauce and Kecap Manis, which is a sweet soya sauce (I’m in Spain, so needed to improvise).
This style of rice dish is awesome with some aromatic paste, South East Asia style, probably the eastiest to get our hands on is Thai pastes, yellow, green or red. A couple of tablespoons will do the trick. But maybe you’d like to make your own, there are some good looking recipes for Basa Gede – Balanese Paste that are exciting me right now. Must try soon, when lemongrass and the like are back on the menu.
This is an awesome leftovers dish, using up rice cooked for something else. If you’re cooking the rice especially for the dish, make sure it’s fully cooled first. I always think fried rice is best when the rice has sat in the fridge overnight. The best way to cool rice at home is to spread it our on a baking tray, it will cook much quicker than being left in the pan. Rice needs to be cooled as quick as possible and then stored in the fridge. Fried rice should be eaten straight away and not re-heated.
I’m doing a load of recipe testing and menu planning for the late summer and autumn at the minute, loving it!! It can be so inspiring, but I’ve got to say, challenging too. The success rate yesterday was less than 50/50. Some dishes just seem to work in the head and in the pan/ oven/ mouth, just don’t work out. This is a dish we cooked today for a quick lunch between recipe testing and the one I decided to share! Such is life. My favourite dishes tend to be the simple ones and when you look at our favourite dishes, from all over the world, it seems that that is just the way we’re wired up.
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This dish is so simple and versatile, hope you get to give it a go!
Any long grain rice will do here, whatever you like best.
Add more chillies, I dare you! I love this dish fiery!!
If you’re cooking your own rice, roughly 140g of uncooked rice will make 400-ish g of cooked.
After cooking, cool your rice quickly by spreading it out thinly on a large plate/platter. Once cooked, place in a fridge.
Add whatever veggies you fancy to this, in fact normally, we add two or three more types to this dish.
To make this Mega Rice gluten-free, you can buy gluten-free soya sauce or tamari.
Fried Rice 101 – get all your ingredients and chopping done before you start cooking, makes things a cool breeze as opposed to a potential heated stress-fest!
Super Tasty Mega Rice – Vegan Fried Rice
The Bits – For 4-6
1 small onion (finely sliced)
2 large garlic cloves (peeled and crushed)
2 tbs ginger (finely chopped)
1 small carrot (finely sliced into matchsticks)
100g oyster, or other, mushrooms (sliced)
1 green/ red pepper (deseeded and sliced)
2-4+ dried chillies or 1-2-3 teas chilli flakes (finely sliced)
6 asparagus spears (finely sliced at an angle)
400g cooked rice (from the fridge)
250g chickpeas (drained)
3 tbs good quality passata
1 1/2 tbsp tamari/ gluten-free soya sauce
2-3 tbs cooking oil (I use good rapeseed oil)
50g gram flour
½ clove garlic
Couple large pinches turmeric
Couple large pinches salt
1 1/2 tbs sesame seeds
1/2 cucumber (seeds removed and sliced)
1 large tomatoes (sliced)
Crispy onions (gluten-free)
Your favourite chilli sauce
Add the ingredients for the pancake, except the sesame seeds, into a bowl, gradually add the water, stirring as you go to make a smooth batter.
Grab a large, non-stick, frying pan/ wok, add 1/2 tbs oil, place on a medium high heat. When the oil is warm, pour the batter mix into the centre of the pan, swirling the pan to make a thin pancake. Cook for 1-2 minutes, halfway through that time, sprinkle over the sesame seeds to give the pancake a good covering. Now flip the pancake using a spatula. Cook for another minute, then set aside. Give the pan a quick clean out.
Return the pan to the heat, add 1 tbs cooking oil, when hot, add the onions, ginger, garlic and carrots. Toss and fry for 2 minutes, then add the mushrooms, dried chillies and peppers, cook for another 2 minutes, now add the passata, soya sauce, chickpeas, rice and asparagus. Stir gently and warm through fully for 3-4 minutes, making sure nothing sticks to the bottom of the pan. Get it nice and hot!
Taste the rice, add a touch more soya sauce or salt for seasoning. Chop up the pancake into strips and stir into the rice. Serve straight away with crunchy veggies like tomatoes and cucumber, chilli sauce, crispy onions and a twist of lime is delicious.
Chillies have outrageously high levels of vitamin C, plus decent amounts of vitamin A, K and B-6. Vitamin C wise, they leave the oranges in the shade.