Mustgo is my favorite thing to eat. You know, this must go, that must go. I have a few meals in my collection that really don’t have much of a recipe because it changes depending on the odds and ends I have in my fridge. This is one of those. Requirements are some sort of leftover grain, I do prefer rice. Some vegetables, and, to really make it a meal a bit of vegan chicken and sweet chili sauce. This is one of my pregnancy cravings for sure. I think I made it every week for a month straight and ate it two meals a day until it was gone. Just thinking about it I feel like I should run out and get some Trader Joe’s Chicken-less strips and make it for dinner. I do make the fried rice part a lot without the chicken, but it really takes it to a new level.
I have to thank my friend Tatum for this idea as it was something she introduced to me back in grad school. The chili-vegan chicken part that is.
Fried Rice with Sweet Chili “Chicken”
- Olive oil for cooking
- 2 cups chopped vegetables of choice
- I like onions, mushrooms, zucchini, some type of green such as kale, chard, or dandelion greens, or whatever I need to use up from the fridge)
- 2 cups cooked brown rice, or mixture of brown rice and lentils
- 2 TBL olive
- 1 TBL tamari or soy sauce
- salt to taste
- juice from half a lemon (optional but recommended)
- 1 8 oz package vegan chicken strips. I like Trader Joe’s Chicken-less strips
- 1/3 cup sweet chili sauce. I pick mine up at the Asian grocery store, but there is often a version in the international food isle of most large grocery stores. Check to make sure it is free of dyes and anything else you are avoiding
- Heat a large skillet over medium heat.
- Add a little oil, and whatever vegetables you like to cook the longest (onions for me), saute a few minutes, then add the next (mushrooms, zucchini, and greens). Cook until just tender.
- Meanwhile, heat a smaller skillet over medium heat.
- Add a little oil and the vegan chicken cooking, stirring frequently, until browned (3 -5 minutes).
- Turn off the heat, drizzle with sweet chili sauce, and stir to coat the “chicken”.
- Add rice to the cooked vegetables and cook a bit more to heat the rice through.
- Drizzle with 2 TBL olive oil, the tamari, a little salt, and the lemon juice, stirring to combine.
- Taste and adjust salt as needed.
- Top with cooked chili “chicken” and enjoy!