I Like Food, Food Tastes Good, p. 169
½ to ¾ cup brown rice
Nonstick cooking spray
¼ - ½ cup egg substitute (vegan or the low-cal stuff)
1 teaspoon soy sauce, or more, to taste
½-1 teaspoon chili-garlic sauce (“Hot Cock”
sauce, or if you can get it, Sabal Oelek ground chili paste, available in most
Asian grocery stores)
A shake of garlic powder
A shake of crushed chili pepper
A shake or two of black pepper
1 teaspoon sugar
1 small clove garlic, chopped very finely
¼ small white or yellow onion, chopped very
finely
1-2 teaspoons fresh ginger, chopped very
finely
1 thai or serrano chili, chopped very
finely
1 veggie burger
Dash or two of cinnamon
Juice of ½ medium lime (or one small lime)
Sweet-and-sour sauce (optional) *or* canned pineapple
with juice, a pinch of brown sugar, and a pinch of cornstarch (also optional)
Cook the brown rice according to whatever instructions
are on the box. Coat a separate pan with nonstick cooking spray and scramble
the egg substitute over medium-low heat. Add some soy sauce, chili-garlic
sauce, a shake of garlic powder, a shake of chili pepper, and some regular
black pepper. When the egg’s mostly scrambled, sprinkle sugar over the top and
then scrambler a couple more minutes. (For some reason I like mine a little
overcooked and chewier.) Mix into rice.
Clean your frying pan or coat another one with some
nonstick spray, and saute the garlic, onion, ginger, and chili. They don’t have
to be chopped finely unless you don’t like vegetables—by mincing them, you get
the taste without the texture.) When they’re mostly done, add the veggie burger
(seriously, use MorningStar Farms Grillers Original, they work the best) and
scramble. Once scrambled, add some crushed chili pepper, regular pepper, and a
dash of cinnamon. Cook some more. (It works best if the veggie burger is well
cooked before you add the wet ingredients.) Then add soy sauce and chili poaste
to taste, and use about 1/3 of your lime juice. Finish cooking.
At this point, combine the veggie burger mixture with
the rice and eggs and squeeze the rest of the lime and serve, or follow one of
the variations below:
a)
Mix some sweet-and-sour sauce into the
final product
*or*
b) When
the veggie burger is done cooking, mix in some canned pineapple, pineapple
juice, and a little brown sugar into the mixture. Stir and then slowly add a
little bit of cornstarch—it should thicken the sauce.
With
either of these sauces, you can add a touch more cinnamon, if you want. You can
also use MorningStar Farms Meal Starters Steak or Chick’n Strips instead of a
veggie burger.
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| I was chatting with a friend while cooking and forgot to take pictures. But here's what it looks like when it's done! |
My Rating: 3/5 "I expected this to be different; more vegetabley, even though the title of the recipe obviously indicates that won't be the case. Mine also got kind of messed up because my rice cooker didn't do the best job getting the rice done. But that aside, mostly what this amounts to is some really nicely seasoned veggie burger bits and some rice. Not bad, but not especially interesting either."
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