This vibrant recipe combines the richness of cashews, the tropical sweetness of pineapple, and the fragrant flavors of fried rice, all with a plant-based twist. This recipe by vegan blogger Deborah Gleason makes use of do-it-yourself chickpea eggs to actually match the traditional fried rice expertise.
What you want:
For the vegan eggs:
1 tablespoon avocado oil
½ cup water
⅓ cup chickpea flour
2 tablespoons pea protein
2 tablespoons dietary yeast
½ teaspoon floor turmeric
¼ teaspoon black salt (kala namak)
For the fried rice:
1 tablespoon avocado oil
½ cup yellow onion, finely chopped
½ cup purple bell pepper, finely chopped
½ cup carrot, finely chopped
2 cloves garlic, minced
1 teaspoon freshly grated ginger
4 cups cooked rice
2 cups pineapple, chopped, pineapple skins reserved for serving bowls
½ cup frozen peas
½ cup uncooked cashews
3 inexperienced onions, finely chopped
3 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 Vegan Eggs (see recipe above)
What you do:
- For the vegan eggs, in a skillet over medium warmth, add 1 tablespoon oil. In a mixing bowl, combine all elements. Pour into heated pan. Let prepare dinner for about 5 minutes after which flip and prepare dinner for 2 extra minutes, take away from warmth, and permit to chill earlier than slicing into small items.
- For the fried rice, in a big skillet over medium warmth, heat 1 tablespoon avocado oil. Sauté onion, bell pepper, carrot, garlic, and ginger for two to three minutes. Add rice, pineapple, peas, cashews, inexperienced onions, soy sauce, sesame oil, and eggs and prepare dinner for about 10 minutes, stirring sometimes to keep away from sticking.
- Let cool for 2 minutes, then serve in reserved pineapple skins.
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