Vegan special fried rice (arroz tres delicias)

Vegan special rice with a vegan omelette and tofu fried with seaweed flakes to replace de prawns. I also used brown rice.


Hola!

Today I bring you the vegan version of the Chinese food favourite, special fried rice, or arroz tres delicias in Spanish. I used the basic ingredients from the original recipe, but I made a vegan omelette and used tofu with seaweed flakes to replace de prawns. Nowadays you can also find vegan prawns, which are actually quite nice. It is such a nice and wholesome meal.

My iaia used to make this for us from scratch, way before your handy ready meals, and we would leave the plate clean. We don’t have any Chinese relatives in the family, so we obviously made our version of it with paella rice, because that is the rice we use in Spain. For the recipe below, I used long grain brown rice to add some more fibre. I did some research to get as close as possible to how it is cooked, and the below is what I came up with.


VEGAN SPECIAL FRIED RICE (ARROZ TRES DELICIAS)


Serves: 4-5 people
Prep: 20 minutes
Cook: 40 minutes


INGREDIENTS

2 cups brown long grain rice
2 garlic cloves, minced
1-inch ginger root, minced
1/2 tbsp. sesame oil
4 cups of veggie stock
1/2 tsp. salt
250g tofu + 1 tbsp. soy sauce + seaweed flakes or vegan prawns
Sesame oil to fry
2 carrots, sliced into thin wedges
1 cup frozen peas
200g vegan ham slices
1 OGGS whole egg alternative 330ml 
2 tbsp. rice vinegar
2 tbsp. soy sauce
A bunch of spring onions


INSTRUCTIONS

  1. Rinse the rice until the water comes out clear (it took me like 8 times!). Soak the rice for 30 minutes and drain the excess water. Add the oil to a large sauce pan and turn the heat to medium-high. When hot, add the garlic and the ginger, and fry for a couple of minutes until fragrant. Add the rinsed rice and fry for another 2 minutes.
  2. Add the veggie stock to the rice saucepan, lower the heat to a medium-low and simmer covered for 25 minutes or as per pack instructions. Do not take the lid off. Let the rice cool down and put it in the fridge until very cold (3-4h or overnight).
  3. Cut the tofu into sticks and put them in a deep dish. Pour the soy sauce and soak on all sides. Sprinkle with seaweed flakes. Add a tiny bit of sesame oil to a frying pan, fry the tofu on all sides until brown and let it cool down. Alternatively, fry the vegan prawns.
  4. Boil the peas and carrots and keep them in cold water until use. Chop the ham into squares and set aside.
  5. Make the omelette with OGGS and break into pieces while you mix it with the rice, and make sure you break those rice lumps so that it's loose. Mix in the carrots, peas, vegan ham, rice vinegar, vegan prawns and soy sauce. Adjust with soy sauce to taste.
  6. Chop the greens of the spring onions and fry for a minute to top off the dish.

You can keep it in the fridge for up to 5 days, so this is great for batch cooking.

Bon profit!