Growing up in a Chinese household, fried rice was always been one of my favourite and most regularly consumed childhood meals! I remember coming home from primary school and scoffing down bowls and bowls of my mum’s fried rice without ever getting sick of it. A lot of the current Asian meals that I make have definitely been inspired by my mum’s food & watching her cook. To veganize this recipe, I’ve used vegan sausage in place of the Chinese sausage that mum would have typically used. This recipe is actually really simple to make & I hope you enjoy it as much as I do.
Here’s a no brainer when it comes to one of the most basic yet popular Chinese dish. It’s also a great way to use up any left over rice and veggies that you have lying around in your fridge. It’s quick and easy to make yet is packed full of flavour!
MAKES: 4 SERVES PREP: 10 MINS . COOK: 45 MINS
4 cups cooked cold/cooled long grain white rice
1 onion, diced
1 carrot, diced
3 vegan sausages, sliced *
1/2 cup peas, thawed
1/2 cup corn, thawed
2 green onions, thinly sliced
2 tbsp light soy sauce
1 tbsp dark soy sauce
Pinch of pepper
Heat a large frypan or wok on medium-high heat and grease well with cooking oil.
Add in the onion, carrot & vegan sausages and saute for 5 minutes until onion is translucent.
Add in the peas and corn and fry for another 2 minutes until heated through.
Add in the rice and the green onions. Fry for 2 minutes and ensure everything is well combined and the rice grains are all separated.
Season with the soy sauce and pepper & stir through to evenly coat all of the ingredients. Fry for an additional minute.
* I used Vegie Delight sausages. There are tonnes of vegan sausages in the supermarkets nowadays, feel free to use whichever brand is your favourite!