Soya Fried Rice

Ingredients

• For the Soya Chunks:
• 1 cup soya chunks (nutrela)
• 2 cups hot water
• 1 teaspoon soy sauce
• For the Fried Rice:
• 3 cups cooked rice, preferably day-old and cold
• 2 tablespoons vegetable oil, divided
• 2 eggs, lightly beaten (optional, omit for vegan version)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 cup mixed vegetables (carrots, peas, bell peppers, corn)
• 3 green onions, sliced (white and green parts separated)
• Salt to taste
• For the Sauce:
• 3 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• ½ teaspoon white pepper
• ½ teaspoon sugar (optional, balances saltiness)
• Garnish:
• 1 tablespoon toasted sesame seeds

Instructions

1. Soak the soya chunks in hot water with some soy sauce for 15 minutes. Drain them, rinse with cold water, and squeeze them to remove all the water.
2. Whisk together all the sauce ingredients and set the sauce aside. In a large pan, cook your scrambled eggs and set them aside.
3. In the same pan, stir-fry the prepared soya chunks for 2-3 minutes until they start to brown. Add the onion, then the garlic, ginger, and the white parts of the green onions, and stir-fry until they are fragrant. Add the rest of the vegetables and cook for a few more minutes until they're tender-crisp.
4. Add the cold, cooked rice to the pan, breaking up any clumps. Pour the sauce over the rice and toss it all together for 2-3 minutes until it's heated through. Add the cooked eggs back to the pan and mix to combine. Garnish with the green parts of the green onions and sesame seeds before serving.