Just after Christmas I cleaned out my refrigerator freezer; lots of odds and sods in there! Multiple bread bags containing heels of bread waiting to be made into breadcrumbs, a couple containers of leftover rice, a few little containers of leftover mashed potatoes, container of chopped green pepper…What to do with all this stuff? Well, I crumbed the heels of bread and condensed to one container; I will remember to use the mashed ‘taters the next time I make a soup or stew. Same goes for chopped peppers…spaghetti sauce, stew or Hot Pepper Pot Soup. Ah, the rice…??
I just so happened to have had some “beef” strips in the crisper so I used them to make this Steak Fried Rice that came through my Canadian Living Facebook feed. Please do make the real beef version that I have linked for you but I recommend that you also try the meatless version!
I did have to make a few substitutions to make it Vegetarian…used faux beef, obviously; I was out of mushrooms so left them out but will definitely use the next time I make this; not so obvious: I left out the oyster sauce with no subs in. I cannot eat that stuff unless I want to have a major allergic reaction…food intolerance…reaction? ! Is there such a thing? My children are forever saying that they are going to MAKE me eat meat and I won’t even know the difference…my body WILL know and I will react simply because my system no longer knows what meat is! I have been without for 30+ years and I don’t think there is any going back after this long. The thought never crosses my mind…espeically now that I cook meat for my husband…reinforces all the reasons I DON’T eat meat! Thanks for making it so much easier for me to stick to my convictions, dear 😉
2 Tablespoons Olive Oil
1/2 Onion, diced
3 Green Onions, chopped, separated- greens and whites
3 cloves Garlic, minced
1 Tablespoon fresh Ginger, minced
4 Mushrooms, sliced
1 Carrot, peeled, julienned
1 rib Celery, finely diced
1/2 Sweet Red Pepper, diced
5 cups cooked Rice
1 pkg Beefless
1/2 cup frozen Peas
2 Tablespoons Soy Sauce
1 1/2 teaspoon Sesame Oil
In large, deep skillet (28cm) heat oil over high heat.
Stir fry onion, whites of green onion, garlic and ginger for about a minute.
Add mushrooms, carrot, celery, red pepper; stir-fry until the veggies are tender-crisp, about 4 minutes.
Stir in rice, “beef”, peas, soy sauce; stir-fry for about 3 minutes.
Remove from heat.
Stir in green bits of green onion and sesame oil.
Serve with a sprinkle of Sesame Seeds.
Serves 4 – 6