Southern Chick'n Fried Rice

Name: Southern Chick'n Fried Rice
Yield: Serves 6–8
Cuisine: Vegan
Ingredients: 2 Tbsp vegan butter; 2 Tbsp olive oil; 1 package plain Tofurky Chick'n Pieces; 1 medium onion, diced; 2 celery stalks, diced; 1 green bell pepper, diced; 2 cloves garlic, minced; 5 cups cooked day-old rice; 1 cup frozen peas; 1 cup corn; 1 tsp smoked paprika; 1 tsp garlic powder; ½ tsp onion powder; ½ tsp dried thyme; Salt and black pepper to taste; Optional: 2–3 dashes hot sauce; Optional: chopped parsley; Optional: green onions

Southern-style skillet rice with plant-based chick'n and vegetables.

Serves 6–8Curries & rice dishes

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INGREDIENTS

Serves 6–8

2 Tbsp vegan butter
2 Tbsp olive oil
1 package plain Tofurky Chick'n Pieces
1 medium onion, diced
2 celery stalks, diced
1 green bell pepper, diced
2 cloves garlic, minced
5 cups cooked day-old rice
1 cup frozen peas
1 cup corn
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
Salt and black pepper to taste
Optional: 2–3 dashes hot sauce
Optional: chopped parsley
Optional: green onions

METHOD

Make it

1
Heat butter and oil in a large cast-iron skillet.
2
Brown chick'n and remove.
3
Cook onion, celery and bell pepper until softened.
4
Add garlic and cook 30 seconds.
5
Stir in paprika, garlic powder, onion powder and thyme.
6
Add cold cooked rice and cook over medium-high heat, stirring occasionally, until parts begin to brown.
7
Stir in peas, corn and chick'n.
8
Cook another 5 minutes.
9
Season generously with salt and black pepper.
10
Finish with parsley or green onions.

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