This vegan dish is inspired by Yotam Ottolenghi’s renowned ginger egg fried rice, you don’t need a fried egg to make it complete.
Prep time: 10 minutes
Cook time: 30 minutes
400g jasmine (or arborio) rice, pre-cooked, refrigerated for a few hours or overnight
2 tbsp olive oil
100g fresh ginger, diced
4 garlic cloves
2 tbsp chilli flakes
1 large leek (or 2 spring onions), chopped
1 tsp salt
2 tbsp soy sauce
1 tbsp sesame oil
A sprinkling of sesame seeds
- Ensure your vegetables are prepped in advance, and your rice has been taken out of the fridge so it is at room temperature before cooking.
- In a frying pan, add the ginger, chilli flakes and garlic in your olive oil.
- Cook for 15 minutes, stirring constantly. Once done, add the leek/spring onions.
- When all the ingredients are cooked, add the rice to the pan and after five minutes (or when the rice has lightly browned), stir in the sesame oil and remove from the heat.
- Serve in a bowl, with the soy sauce drizzled on top and a sprinkling of sesame seeds.
While Chinese restaurants are slowly offering more and more vegan options, ordering takeout isn’t always the most economic option, let alone the healthiest. Besides, making your own stir-fry is essential on a student diet, and homemade meals always taste more self-fulfilling.
This recipe is inspired by Ottolenghi’s ginger fried rice, I don’t think you need a fried egg to make this dish complete. Sometimes, I’ll add a few pieces of tempeh, or some pan-fried tofu on top when I need the extra protein. The sesame seeds will add a necessary crunch to counteract the textures of the soft rice and vegetables.