Fried rice that isn’t actually fried. At first it sounds a bit odd – is something fried if it wasn’t cooked in oil? I guess, technically, no, but I’m calling it fried rice because it looks like it. 🙂
So as part of my ongoing effort to cook with less oil, I decided to try making an oil free fried rice. It turned out really nice, but the texture is closer to a dry risotto. It’s very moist, not greasy. The grains of rice don’t slide against each other because there’s no oil for lubrication, rather they tend to stick. I guess if you’re looking for something that mimics fried rice exactly, you’ll be disappointed. But if it’s great tasting food you’re looking for, this definitely fits the bill.
Because I love coconut, the fried rice became coconut fried rice. I used coconut cream instead of milk for a more intense coconut flavour. If you can’t find coconut cream, just freeze the milk; the cream will separate from the water. Then when you thaw it slightly, it will be easy for you to skim off the cream. Remember to save the water to drink or use in a smoothie!
What you will need
+ 2 cups brown basmati rice
+ 1 cup cooked mung beans
+ 1.5 cup diced carrots
+ 1/2 cup chopped green beans
+ 1/4 cup sweetcorn
+ 3 large brown mushrooms, diced
+ 2/3 cup chickpea tofu pieces (as much as you want, really)
+ 2 bell peppers, diced
+ 1 atarodo (scotch bonnet pepper), diced
+ 2 teaspoons minced garlic
+ 1/2 medium onion, finely diced
+ 5 tablespoons liquid aminos/soy sauce
+ spices: 3 teaspoons curry powder, 1 teaspoon thyme, salt to taste
How to make it
Step 1: Boil the rice for 30 minutes or until nearly cooked, but not quite done. Drain excess water if necessary and set aside.
Step 2: Sautee the onions, garlic and pepper in the liquid aminos/soy sauce until slightly browned. Add a little water to prevent burning. Pour in a cup and a half of water, then add the vegetables, mushrooms and spices. Leave to simmer uncovered for 7 minutes.
Step 3: Add the rice and coconut cream to the pot and mix in with the veggies. The rice should range from moist to very wet, depending on how close to done it is. Adjust seasoning if necessary.
Drop in the chickpea tofu pieces, but do not stir them into the rice.
Stretch a clean plastic bag or sheet of foil across the rim of the pot fit the cover over it tightly. This will let the rice and tofu steam gently in the veggie stock.
Leave to simmer on low heat for 15-20 minutes or until the water in the pot has dried out. Stir the chickpea tofu into the rice. And you’re done!