vegan seitan fried rice

September 19, 2013 by Angie

Last night I surprised (or tried to anyway) Robbie with one of his favorites: Chinese style fried rice. I read through a ton of fried rice recipes and techniques online. There seems to be a universal agreement on the need for cold, leftover rice. I’ve been wanting to try to make seitan again and came across this great seitan recipe on reddit.com for use in fried rice. The recipe calls for making the seitan then marinating it in a broth in the fridge overnight. Because I had to make the rice and seitan the day before, Robbie had his suspicions about what dinner was going to be but he let me pretend I was surprising him at least.

Pan full of Seitan Fried Rice

Here is everything all mixed together at the end right before serving. I followed the seitan recipe exactly until the glaze part which I skipped altogether. I didn’t use their same day rice method and kinda did a mix of what I’d learned from the recipes I read as far as making the final dish.

Bowl of Seitan Fried Rice

Instead of the glaze method, I sauteed thin slices of seitan in vegetable oil in a skillet. Everything else was cooked together, added in stages to a deep pan on medium heat coated with two tablespoons of sesame oil. I chopped up carrots, bok choy, and green onion into very small pieces. I added the carrots and the white parts of the bok choy and green onion to the pan first and cooked that for a few minutes. Then I threw in the rest of the green onion, half a cup of frozen peas, and about a tablespoon of minced garlic. After that cooked for a few minutes I added the leafy part of the bok choy. Next, I added the rice, another tablespoon of sesame oil, and four tablespoons of soy sauce to the vegetable mixture. I made one and half cups of white rice (that’s the amount before cooking) and used most of it. I found that crumbling it in my hands before adding it the pan really helped eliminate the clumping problem and got things distributed evenly. Once the rice was broken up, warmed, and infiltrated by the veggies, I added the seitan to that pan and stirred.

Seitan Fried Rice and wine

I can’t believe I made it this far into the post before telling you that it was so good! Robbie liked it a lot. I asked him for his constructive criticism as a fried rice aficionado and we decided that next time I’ll increase the veggies to rice ratio and add some bean sprouts. We both added a little soy sauce to our own servings but I think it works out best that way.


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