Vegan Oyster Mushroom Fried Rice

*conceptual recipe*

Feel free to substitute with what you have/want to use. In my opinion, you can spin fried rice in endless ways that’ll slap your taste buds.   

Ingredients:

Leftover, cold rice

Oyster mushrooms

Broccolini (florets and chopped stalks)

Chopped scallions 

Chopped Napa cabbage 

Just Egg

Butter (Earth Balance)

Gochujang (red pepper paste)

Low sodium soy sauce

Sesame oil

Liquid smoke

Veg mushroom oyster sauce

Garlic powder 

For garnish: sesame seeds

Notes:

I also thought about adding chopped onions and peppers, but those weren’t washed/ready to be used, so I skipped.  I also thought about using my large wok, but again, lazy/hangry Veli won over logical Veli. I ended up regretting this (latter) decision because I made a bit old mess on the stove and floor. 

Steps:

1. Sauté mushrooms with a bit of sesame oil.

2. After a few minutes, add soy sauce, a bit of gochujang, and chopped broccolini stems.

3. Let veggies brown a bit.

4. Add broccolini florets and Napa baggage. Cook for a few min.

5. Add a bit more soy sauce and then add a bit of mushroom sauce.

6. Add rice and approx. 1-2 tbsp of butter. You can add black pepper, but I forgot.

7. Add a bit of mushroom sauce.

8. Let rice warm up and stir as necessary.

9. Taste before serving. Add soy sauce if needed.