Vegan 5-Spice Fried Rice
Over the past several weeks, Joe and I have been making a solid attempt to eat less meat and incorporate more plant-based meals into our lives.
It goes without saying that there are tremendous health (and environmental) benefits to a plant-based diet. After eating about 75-80% plant-based for the past couple years (eating only poultry and fish on occasion), I have noticed a huge difference in how I physically feel, my energy and even my mental clarity, to name a few things. This was a concept that Joe (sorry to call you out) used to roll his eyes at on occasion, but recently after watching “The Game Changers” on Netflix, he began to question his need to eat meat at every single meal - watch it for yourself, and form your own opinion ;)
TRUST me when I say I am not one of those people who will PUSH ANY sort of lifestyle on others because, after my history of food/disordered eating struggles, I believe that every person needs to decide for themselves and eat in a way that FUELS their life…whether you are an herbivore, a straight-up carnivore, or any combination of the two.
I AM JUST HERE TO SHARE INSIGHT, EXPERIENCES AND TASTY RECIPES WITH YOU!
As someone who loves to play around in the kitchen, I am always trying new recipes and modifying them to fit the health and fitness goals of my husband and I! The 5-Spice Fried Rice recipe has been modified from my favorite cookbook Thug Kitchen to add MORE protein and MORE flavor - if I do say so myself ;)
Check out the recipe below and see for yourself.
INGREDIENTS
4 cups cooked brown rice (chilled)
1 medium sweet potato (3/4 to 1 pound)
2 teaspoons grapeseed or sesame oil
2 tablespoons water (or more if you need it)
½ small yellow onion, diced
1 carrot, diced
¼ teaspoon Chinese 5 Spice Seasoning **
1 to 2 garlic cloves, minced (or ½-1 teaspoon garlic powder)
1½ tablespoons soy sauce or liquid aminos
1 tablespoon rice vinegar
1 teaspoon Sriracha or hot sauce of choice
1 cup bitter greens, chopped (arugula, kale, mustard leaves)
½ cup green onions, sliced
1 cup frozen green peas, thawed
OPTIONAL 1 package Nasoya Teriyaki Baked Tofu (or brand of choice)
INSTRUCTIONS
Cook brown rice ahead of time according to the package directions (tip – ¼ dried brown rice yields 1 cup cooked brown rice).
Prepare and chop all of your vegetables: sweet potato, onion, carrot, garlic, green onions, and bitter greens.
Heat a wok or skillet over medium heat, and add a teaspoon of oil to the pan. Once the oil is hot, add the sweet potato. Stir for about 2 minutes then add 2 tablespoons of water (slowly, to prevent splatter). Stir 5 -7 additional minutes until the potato is starting to be tender and brown on a couple of sides. Add more water if the wok looks dry.
Once the potatoes are ready, add the onion and carrots and cook another 3 minutes or until the onions are translucent.
While the veggies cook, add the 5-spice powder and garlic to the mixture and stir well. Then remove the veggies from the pan and wipe out the pan as best as you can.
In a small mixing bowl, combine 1.5 tablespoons soy sauce, vinegar, and hot sauce and stir to combine.
Using the same wok/pan, heat over medium heat and add the other teaspoon of oil. Stir fry the brown rice in the pan for 3 to 5 minutes to heat the rice. Add the sauce to the rice, and stir to coat with the sauce. If you opted for tofu, add that in now and break into small pieces and mix well.
Add the cooked vegetables back to the rice, and stir fry for a minute until everything is combined. Finally, add the greens, peas, and green onions to the pan and fold into the rice mixture. Remove from the heat and serve right away. Top with soy or teriyaki sauce to add more flavor.
Enjoy!!
NOTES:
**if you do not like the cinnamon/clove/nutmeg flavor of the Chinese 5-Spice blend, replace it with additional garlic