Vegan Chicken Fried Rice

Method

1. Cook the wild rice in salted boiling water for about 16 minutes, Drain the rice.

2. Fluff the rice with a fork. Transfer to a small baking sheet and spread out in a thin layer to cool to room temperature. Meanwhile, prepare the other ingredients.

3. Marinate the chicken with salt, cayenne pepper, turmeric, garlic granulate, fresh chopped ginger and sunflower oil for 30 minutes.

4. In a saucepan put part of the soy sauce with the corn-starch diluted with water, bring to the boil then add the sambal sauce, the second part of the soy sauce, the lime juice and chop the fresh ginger.

5. Cut the carrots into thin strips. Finely chop the white of the onion, thinly slice the green part, washed the shimeji mushrooms.

6. In a hot pan with a drizzle of sunflower oil, brown the carrots and shimeji mushrooms for a few minutes, add the sliced white onions and fresh ginger. Reserve the sautéed vegetable mixture.

7. In a frying pan with a little oil add the rice and fry it on low power for 15 minutes, to slowly evacuate the humidity, increase the power to obtain a little crispiness and caramelisation on the surface.

8. Add to rice the mixed vegetables and 3 tablespoons of sambal sauce, mix and fry it over medium heat for about 10 minutes, stirring regularly

9. In another skillet with a little oil, brown the marinated chicken pieces with the small yellow pepperoncini. Cook 2 minutes on each side until nicely browned and add the rice mixture to the chicken.

10. Fry the mixture for a few minutes, add 2/3 tablespoons of sambal sauce mix and sprinkle with chopped fresh cilantro, roasted sesame seeds, lime zest and juice.

Looking for more vegan fakeaway ideas? Try this prawn-style chow mein.