Living to serve
Ingredients
| Spinach (for colour) | 100 g |
| Baby corn | 50 g |
| Green peas | 50 g |
| Carrot | 50 g |
| King oyster mushroom | 70 g |
| Fresh lotus seeds | 20 g |
| Vegan chickenchoose a variety free from egg, dairy and animal ingredients | 70 g |
| Vegan shrimpchoose a variety free from egg, dairy and animal ingredients | 70 g |
| Cooked, fluffy rice | 200 g |
| Vegan seasonings | Thien Quoc Bao Vegan Dipping Sauce, Thien Quoc Bao Vegan Soy Sauce, Thien Quoc Bao Vegan Seasoning Powder, palm oil, pepper |
Steps
Cook the rice and prep the vegetables
Mix Tai Nguyen rice with a little jasmine rice for grains that are both fluffy and sweet. Rinse and add just enough water so the rice does not turn mushy. Fluffy, fully cooked rice is what you want for frying.
While the rice cooks, wash the vegetables and mushrooms and dice them. Blanch the spinach, then blend it for its green juice. Add lotus seeds and diced vegan chicken for a fuller, more nourishing dish.
Stir-fry the filling
Heat the pan before adding oil. When the oil is hot, add the diced vegetables and toss, seasoning with a little vegan dipping sauce and seasoning powder.
Fry the rice
Put the rice in a bowl and mix with seasoning powder and a little dipping sauce to taste.
Heat the pan first, then add oil so the rice does not stick. Add the seasoned rice and toss until the grains firm up slightly, then add the filling and the spinach juice. Keep tossing for a few minutes until the rice dries out. Taste, and add a little more seasoning if you like it stronger.
Plate and serve
Spoon onto a plate, sprinkle with pepper and garnish with coriander, cucumber, tomato or nuts. Best eaten hot, with a small dish of vegan soy sauce and a few slices of chilli.
The soft green of spinach, the savoury seasoning and the light, separate grains make a familiar fried rice feel new, never heavy.
