SERVES 6
This vegetable fried rice is easy to prepare and a wonderful blend of whole grain brown rice and fresh vegetables. Whip up a big batch and then enjoy the leftovers all week long.
½ CUP TEXTURED VEGETABLE PROTEIN
½ CUP WATER
2½ TABLESPOONS SOY SAUCE, DIVIDED
3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
1 TEASPOON MINCED GARLIC
1 CUP CHOPPED YELLOW ONION
1 CUP CHOPPED CARROT
1 CUP CHOPPED MUSHROOMS
¼ CUP CHOPPED CELERY
3 CUPS COOKED BROWN RICE
¼ TEASPOON GROUND GINGERROOT
¼ TEASPOON FRESHLY GROUND BLACK PEPPER
1. In a mixing bowl, combine the textured vegetable protein, water, and 1 tablespoon of soy sauce. Stir well and set aside for about 5 minutes, until the liquid is absorbed.
2. In a heavy skillet, heat the oil over medium heat.
3. Add the garlic and cook for 1 minute.
4. Stir in the onion, carrot, mushroom, and celery.
5. Cook for 3 to 4 minutes, until the onions begin to soften.
6. Move the vegetables to the sides of the skillet and stir in the textured vegetable protein.
7. Add the remaining soy sauce and then stir in the cooked rice.
8. Stir in the ground gingerroot and pepper, stirring well to coat the rice with sauce.
9. Remove from the heat and set aside for 3 to 5 minutes before serving.