Vegan Japanese fried rice

Vegan Japanese fried rice


Vegan Japanese fried rice

The ingredient of Vegan Japanese fried rice

  1. 1 tablespoon white miso paste
  2. 2 tablespoons cooking sake
  3. 1/four cup tonkatsu sauce
  4. 2 teaspoons sesame oil
  5. 1 tablespoon peanut oil
  6. 1 brown onion, cut into wedges
  7. 1 carrot, halved lengthways, sliced diagonally
  8. 100g sparkling shiitake mushrooms, stems trimmed
  9. 425g can infant corn, drained, halved lengthways
  10. five cups cold cooked medium-grain rice (see notes)
  11. 2 cups chopped Chinese cabbage
  12. 100g frozen edamame, thawed, podded
  13. 1/four cup tired pickled ginger
  14. 10g packet sea salt seaweed snack, crushed
  15. 2 inexperienced onions, thinly sliced diagonally
  16. 1 teaspoon sesame seeds, toasted

The instruction how to make Vegan Japanese fried rice

  1. Whisk miso paste, sake, tonkatsu sauce, sesame oil and a pair of tablespoons water in a medium jug. Set aside.
  2. Heat a wok or massive saucepan over medium-high warmness. Add peanut oil. Swirl to coat. Add brown onion, carrot, mushrooms and corn. Stir-fry for 5 minutes or till greens are gently charred.
  3. Add rice. Stir-fry for two mins or until rice is heated thru. Add cabbage, edamame and reserved miso combination. Stir-fry for two mins or till cabbage and edamame are simply gentle.
  4. Serve fried rice crowned with pickled ginger, seaweed, inexperienced onion and sesame seeds.

Nutritions of Vegan Japanese fried rice



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