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Curry "Pork" Fried Rice
Adapted from The Super Fun Times Vegan Holiday Cookbook Isa Chandra Moskowitz p.86 --sent in by Glenn
I am not a fan of beets, yet this dish has them lose the taste I do not care for and makes a delicious meal. --- Glenn
1 small beet, scrubbed and chopped
240 ml1 C water (plus 2 C for fried rice)
5 ml1 tsp. liquid smoke
470 ml2 C chicken-style diced seitan
710 ml3 C chopped broccoli florets
1 large carrot cut into small half-moons
1 small onion diced
salt
2 cloves garlic, minced
½ C chopped fresh cilantro
950 ml4 C cooked rice
10 ml2 tsp. curry powder
¼ tsp. crushed red pepper
30 ml2 T soy sauce
15 ml1 T lime juice
5 ml1 tsp. agave
sriracha (hot sauce)
Make the Pork Seitan: Boil the chopped beet in the water in a small pan. Simmer until the water is thick and red, about 10 minutes. Transfer to a mixing bowl and allow to cool. Add the liquid smoke and toss with the seitan. Let it sit for about 20 minutes until the outside of the seitan is dyed red. Remove seitan and beet from liquid and allow to dry on a paper towel.
Make the fried Rice: Pre-heat a large pan over medium-high heat. Add some water and sauté the broccoli and carrots until the broccoli is slightly charred and brightly colored. Transfer to a large plate.
Add more water to the pan. Sauté the seitan and beets until liquid evaporates and seitan begins to brown. Add the seitan to the plate with the broccoli and carrot.
Add more water to the pan. Sauté the onion with a pinch of salt. After the onion is translucent, add the garlic and cook an additional minute or two, then add the cilantro and cook for an additional minute. The cilantro will wilt.
Now add the cooked rice and more water to prevent it from sticking. Add the curry powder and pepper flakes. Cook and stir for about 5 minutes.
Return the seitan, beets, broccoli and carrot to the pan. Continue to heat through and add the soy sauce, lime juice and agave. Cook until warmed through. Taste and adjust as desired. Serve with sriracha.