Vegan Corned Beef Fried Rice
This vegan corned beef rice is a twist on a Caribbean staple. Features brown rice, vegan corned beef, and a mix of veggies.
Ingredients
- 16oz package vegan ground beef
- 4 tbsp canola oil
- 1 tbsp garlic powder
- 8 oz baby bella mushrooms, chopped
- 8 oz brussels sprouts, trimmed and chopped
- 1 medium sweet onion, diced
- 4 cups cooked brown rice
- 1 tbsp sesame oil
- 1/4 cup soy sauce
- 2 tbsp sriracha
- salt and pepper
- chopped cilantro
Instructions
- Heat 1 tbsp canola oil in a large cast iron or frying pan over medium heat. Add vegan ground beef and let it fry for 2-3 minutes undisturbed before using a wooden spoon to crumble the beef. Add garlic powder, salt and pepper and continue to fry until crispy, about 6-8 minutes. Remove from pot and set aside.
- Add another 1-2 tbsp of oil to the pan. Add mushrooms, brussels sprouts and onion and cook until the onions become translucent and the mushrooms and brussels begin to get crispy, about 5 minutes.
- In a small bowl, whisk together the sesame oil, soy sauce and sriracha. Add the ground beef back to the pot, then add cooked rice, remaining canola oil and the mixture you just created. Use a wooden spatula to stir everything together, then press the rice down onto the bottom of the pot. This will help the rice get maximum contact with the hot cast iron and will help it to get crispy. Continue cooking for 1-2 minutes this way, then use the spatula to mix the rice in the pot, making sure the rice and beef are fully coated in the sauce and the crispy pieces of rice are evenly disbursed. Top with chopped cilantro and enjoy!
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