This Japanese version of fried rice is lavished with a delightfully wobbly vegan omelette. It’s a delicious way to use up leftover rice and is usually a big hit with kids, especially when drizzled with glistening ribbons of ketchup and vegan mayo.
Use tamari in place of soy sauce.
Pour the oil into a large wok or non-stick frying pan over medium heat and fry the garlic for 1 minute until fragrant, then add the mixed veg. Add
Tip in the rice and fry for a minute or so, using a wooden spoon or spatula to break apart any big clumps. Next, add the ketchup and soy sauce. Fry for 3–4 minutes, stirring to distribute the ketchup and soy sauce well. Add the drained soy mince, salt and pepper, as well as the chicken-style seasoning or yeast. Mix well and fry for 2–3 minutes before taking it off the heat and garnishing with sliced spring onion. Cover the pan, to keep the fried rice warm while you make the omelette.
For the omelette, put all the ingredients in a blender and blitz to make a smooth, lump-free batter. Set a small non-stick frying pan over medium heat and pour half of the omelette mixture into the pan, swirling it around to cover the base of the pan. Cover and cook until the omelette is set and golden underneath, about 3–5 minutes, then flip and fry on the other side for a further 2–3 minutes. Repeat with the rest of the mixture to make a second omelette.
To serve, spoon some of the fried rice onto each plate and top with an omelette. Sprinkle with black salt and drizzle with ketchup and vegan mayonnaise. Garnish with tomato halves and a sprig of coriander.
© 2019 All rights reserved. Published by Murdoch Books.