Last night Dave and I tag-teamed dinner.
I made long grain white rice (1 cup dry to 1 1/2 cup water) in the pressure cooker (4 minutes high pressure, natural release). Dave took it from there:
- He heated toasted sesame oil in a wok, stir-frying chopped up pieces of Gardein beefless tips until browned. He added onion, garlic, and red pepper flakes and continued the stir-fry. Finally he added frozen peas. This stage of stir-frying was on medium-high heat, about five minutes total.
- He then added a couple of cups of cooked rice and low-sodium tamari and continued stir-frying until the rice began to brown. This was on high heat for only three or four minutes.
- Finally, he added Sriracha and tossed in grape tomatoes, halved, before serving.
I clearly got the easiest part of the process (hooray for vegan pressure cooking!) but we both agree that it was much easier splitting up the process and neither of us were in the kitchen beyond 10 minutes.
Questions about pressure cooking or Dave’s fried rice method? Ask in the comments!
3 thoughts on “Quick and easy beefless vegan fried rice”
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Mmmm….that’s a great idea for using Gardein beefless tips. LOVE those things!
That idea was all Dave! And it sure was a good one! 🙂
YUM!