Monday, February 9, 2015

Vegetarian Tom Yum Fried Rice

Hi there,


Being a diet conscious enthusiast, rice and many other carbohydrate rich foods were generally not within my food radar albeit I have been a huge fan of them. Unlike many other people, my body just love to keep the extra starch into my body converting it to 'lemak' and then piling onto the most stubborn part of my body ..... hips and heavy bottoms ...ouch! But as age catches up, I learn to let go of the need of preserving my already unredeemable waistline and saggy parts. Ever since then my bodyline happily blooms with every intake of carbo / starch rich food.
It's been almost 3 years since I became a full vegan and stopped consuming garlic, onion, chives, milk, eggs, meat or animal by products. I still cook and bake regular food for the family with the exception that every Monday, 1st and 15th day of the lunar calendar my hubby will observe full day vegetarian diet. He is doing very well so far and even brought packed lunch to work on those days. Reason being, the difficulty in finding eateries selling vegan food within that location .
After trying cooking numerous types of vegan fried rice, yesterday I decided to combine additional sauce and seasoning to the vegetarian Tom yum paste bought from Malaysia.
Here is the recipe.


8 cups cooked and chilled overnight rice ( I use 1/2 brown rice with unpolished organic white rice)
1 yellow capsicum (chopped into small cubes)
1 red capsicum (chopped into small cubes)
50g Vegetarian Pork / Char Siew (Chopped into small cubes)
150-200g red cabbage (sliced into thin strips)
1 cup of frozen peas / vegetables / carrots / corns
1/2pc fresh pineapple fruit (cut into small cubes)
3 tbsp of yellow sultanas
3 tbsp of vegetarian anchovies
4+1 tbsp sesame oil (you may add more for flavor)
2-3 tbsp minced ginger
Red Chili Powder to taste (optional)
Salt and Pepper to taste

Seasoning (To premix and blend together, set aside to use during cooking)
3 Tbsp vegetarian Tom Yum paste
1 Tbsp fermented soy bean paste
3 Tsp Mushroom sauce
1 Tbsp Soy Sauce
1 Tbsp Lemongrass powder
1/2 Tbsp Dark Caramel Sauce (Optional)

Directions :
  • Drop 1 tbsp of sesame oil onto the overnight rice, use hand to loosen up the rice while coating it with some oil. Set Aside. 
  • In another pot with simmering water, cook the frozen / defrost vegetables for 1 min to soften it. Remove, discard the water and set aside. 
  • Mix the above mention seasoning together into a fine paste. Set aside. 
  • Heat a wok or a large non stick skillet over high heat. Add sesame oil to the pan followed by minced ginger and sauté under medium heat until fragrant. 
  • Toss in the vegetarian pork and stir for a minute followed by the purple cabbage, frozen vegetables, vegetarian anchovies and continue quick stir fry for another min under high heat. Add in the premix seasoning.
  • Add rice, capsicums, pineapples, sultanas and continue to stir fry for another 2-3 minutes, reducing the heat to medium / medium low whenever necessary.
  • Continue to stir fry until rice is evenly coated and fragrant.
  • Salt, pepper and red chill powder to taste.

No comments :


Related Posts Plugin for WordPress, Blogger...