Sep. 7th, 2014

monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
I made what I consider a delicious batch of vegetarian friend rice for supper tonight, and since I was writing it up anyway in the hope of being able to reproduce it in the future, I thought I'd share it here as well.

Dietary note: I made this with egg, so it's not vegan, but it would probably be pretty tasty without egg, with extra cabbage, or with some crumbled tofu.

Accessibility note: This dish involves several preparation steps including pre-cooking the rice and pre-making the sauce. It also requires chopping (although you could use pre-chopped or grated carrots and pre-shredded cabbage to cut down on that) and ten to fifteen minutes of standing over a hot wok or skillet stirring.

The sauce I used come from my favorite cookbook, Audrey Alsterburg and Wanda Urbanowicz, ReBar Modern Food Cookbook, and it's great for general stir-fry purposes too. Here's the recipe:

Soy Chile Sauce )

Here's the recipe for the rice:

Vegetarian Fried Rice )

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