Mustgo Fried Rice with Sweet Chili “Chicken”

Fried Rice with Sweet Chili "Chicken"
Fried Rice with Sweet Chili “Chicken”

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.

Ingredients

  • 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

Instructions

  1. Heat a large skillet over medium heat.
  2. 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.
  3. Meanwhile, heat a smaller skillet over medium heat.
  4. Add a little oil and the vegan chicken cooking, stirring frequently, until browned (3 -5 minutes).
  5. Turn off the heat, drizzle with sweet chili sauce, and stir to coat the “chicken”.
  6. Add rice to the cooked vegetables and cook a bit more to heat the rice through.
  7. Drizzle with 2 TBL olive oil, the tamari, a little salt, and the lemon juice, stirring to combine.
  8. Taste and adjust salt as needed.
  9. Top with cooked chili “chicken” and enjoy!

Best Ever Rice and Beans

Best Ever Rice and Beans
Best Ever Rice and Beans

Once upon a time I worked for a wilderness therapy program and every night I ate the same meal. ¬†Sounds terrible, but it was actually kind of fun; you had the same basic ingredients and spices for every meal, and you had to figure out what to make with them. This is the best combination, and something I still eat to this day. I just made it again the other night and as I was eating it I remembered how much I like it. Every time I make it I think “why don’t I make this more often?” Maybe one day I’ll listen to myself. This is a super quick, easy, and very tasty meal. The curry powder brings a warmth to the dish while the cajun gives it life. It is salty, spicy, unexpected, and extremely satisfying. Enjoy around you next campfire, or after coming home from a long day in the sun, but for sure before the summer leaves us behind.

 Ingredients
  • 1 cup rice
  • 2 cups vegetable broth or water
  • 2 cups refried beans or one 15oz can
  • 2 TBL curry powder
  • 1 TBL Cajun seasoning
  • 1/2 tsp salt or to taste
  • 1/2 tsp granulated garlic
  • 1/8 tsp cayenne powder

Instructions

  1. Bring rice and vegetable broth or water to a boil over medium heat.
  2. Reduce heat to low and simmer, covered, until rice is tender, about 10-15 minutes.
  3. Stir in refried beans, curry, cajun, salt, garlic, and cayenne.
  4. Taste and adjust seasoning if needed.
  5. Serve alone or topped with fresh tomatoes, salsa, cilantro, or whatever your heart desires.