Fried Brown Rice is always a popular option in local vegetarian restaurant. Today, I am not doing the vegetarian version as I need to please the kids. However, you could omit the roast meat in the recipes if you want a vegan version fried rice. The highlight of this recipes is MUSHROOM & GARLIC.
Ingredients:
3 bowl of brown rice (it is ok to replace with white rice)
4 cloves of minced garlic
Handful of varieties fresh mushroom (cut into slices)
200g of roast pork (cut into little cubes -see pics below)
2 stalks of spring onion
2 tbsp of light soya sauces
1 tbsp of vegan oyster sauces
2-3 tbsp of water if needed
See Vegan oyster sauces below. It also included the dark caramel soya sauces.
Method:
1) 1 tbsp of vegetables oil dry with the garlic in small medium fire together with the roast pork.
Do not let the garlic burn as it will taste bitter. Do not leave the non stick wok, keep stir frying.
2) In all the fresh mushroom & continuing stir frying. Add in the oyster sauces.
3) Add in the spring onion & brown rice.Keep on stir frying.
4) Add in the soya sauces,pouring the soya sauce in circular motion over the fried rice over medium high fire.
5) You can add around 2 tbsp of water if you think the fried rice is too dry.
6) It is best served hot.
For those who are fans Japanese Garlic Fried Rice, you just need to change the recipes slightly:
3 bowl of round sticky Japanese rice
4-5 cloves of minced garlic
3 stalks of spring onion
3 tbsp of light soya sauces
Pinch of salt if needed
2-3 tbsp of water if needed
2-3 tbsp of water if needed
**Tips: The ratio of water : brown rice is 2:1.
Pre-soak the brown rice 4-6 hours ahead before cooking in the rice cooker.
Let it cool down before frying. Normally, I will cook all the rice in the afternoon, half portion is for lunch consumption & the other half to be kept in the fridge for dinner fried rice.
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