Vegan Fried Rice-Style Grains With Sweet Potatoes & Mushrooms

 

Vegan Fried Rice–Style Grains 

With Sweet Potatoes & Mushrooms

If you have leftover protein-rich grains such as millet or buckwheat, they can be transformed into a delicious vegan main course via a fried rice treatment. We add sweet potato, mushrooms and peas for substance, along with the classic Chinese flavour trio of ginger, garlic and soy. A final flourish of crispy onions brings their irresistible texture to complement the soft grains.

Ingredients:                                                                                                   2 tbsp (30 mL) canola oil, divided, plus more as needed
1 cup (250 mL) diced sweet potato, about 1/3-inch (8-mm) dice
Salt to taste
4 cups (1 L) sliced mixed mushrooms
2 tbsp (30 mL) minced garlic
2 tbsp (30 mL) minced ginger
1 bunch green onions, cut into 1/4-inch (5-mm) pieces, reserving some

   green pieces for garnish.               
3 cups (750 mL) leftover cooked protein-rich grains such as millet, 

   buckwheat, amaranth and/or fonio
1 cup (250 mL) frozen peas, thawed
3 tbsp (45 mL) tamari
White pepper to taste
Crispy onions or shallots and chopped cilantro to garnish

Directions:                                                                                     Preheat a wok or large nonstick frying pan over high heat. Add 1 tbsp (15 mL) oil and tilt pan to coat. Add sweet potato and season with salt. Cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Transfer potatoes to a plate.

2. Return pan to burner and reduce heat to medium. Add 1 tbsp (15 mL) oil then mushrooms. Stir-fry mushrooms for 2 minutes. Add garlic, ginger and green onion. Stir-fry until mushrooms are tender, 1 to 2 minutes more. (Reduce heat, if necessary, so garlic doesn’t burn.)

3. Add grains and raise heat to medium-high. Stir-fry until grains are heated through with some crispy bits, about 5 minutes. (If the pan seems dry, add a little more oil.) Add peas and stir-fry until heated through, about 1 minute. Stir in sweet potato, tamari and white pepper. Taste and season with salt, if necessary. Transfer to a serving platter and garnish with crispy onions or shallots, reserved green onions and cilantro. Serve immediately.   Serves 4 to 6