30 Days a Vegetarian Part II: Wok Style Vegetable Fried Rice

We’ve decided to do the 30 Day Vegetarian detox once again!  It started on October 16th and will continue until November 17th. No animal protein except for eggs (I need them for the gym). I will again post recipes and suggestions for the vegetarian lifestyle throughout the journey. 

Tonight was taco night! I used Quorn brand meatless crumbles (soy and gluten free) and created taco “meat”. With a lot Mexican flavors, you couldn’t tell the difference.


 Below is a meal that I made last night. I posted a picture on Facebook and Instagram and have several people ask for the recipe. 

Wok Style Vegetable Fried Rice
2 bags of Uncle Ben’s boil in the bag rice (cooked according to the package. After cooked open bags and spread onto a flat pan and allow to cool.
1 med white onion, chopped

1 package of white mushroom, sliced 

1/2 cup of shredded carrots

1 tbsp of chopped garlic

1 tbsp of chopped fresh ginger OR 2tsp of ground ginger 

Half block of extra firm tofu (cubed)-this is optional. I am not eating meat at the moment, but this can be replaced with any lean protein such as chicken, pork, or beef

4 large eggs, beaten

Maggi seasoning (to taste)

2 tbsp of Soy sauce 

McCormick Montreal Chicken Seasoning

1/4 cup of fresh cilantro, rough chop

A wok (if you don’t have a wok I suggest a good non stick pan…something that will allow good heat circulation) 

A couple table spoons of stir fry oil or coconut oil.
1. Heat the wok on medium high. Add 2 tablespoon of oil. Once heated, add in the tofu and Montreal Chicken Seasoning. Quickly toss around until you get a little sear on the outside…about 6 minutes. (With raw protein, continue cooking until no longer pink.) Remove into a bowl. 

2. Now for your vegetables. If needed add a touch more oil and add in your vegetables in this order: onion, garlic, ginger, and mushroom. Add in a little Maggi seasoning and sauté until soft. Add in the carrots and sauté. Remove from wok with a slotted spoon (mushrooms will release some liquid) and set aside. If there is a lot of residual liquid it can be wiped out with a towel.

3. Once again, if needed, add a little oil. Pour in the egg and fold until cooked. 

4. Grab your rice (which should be room temperature) and add to the wok. Add in the soy sauce and saute. Add in tofu, vegetables, and egg and fold. Add in more soy sauce based on your taste. Once everything is all incorporated, finish with the chopped cilantro. Serves about 4 people as an entree or several as a side dish.

Let me know what you think!!

Follow me on Instagram: chefdomli_85

One love, 

Chef Dom Lipscomb 2016

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