Hey my friends!
So who doesn’t love to indulge in chinese takeout every once in awhile? I know many of you enjoy eating fried rice, whether chicken or shrimp. I unfortunately never had fried rice because I despise eating rice. Yes I said it… I despise rice 😖.
My brother’s favorite chinese takeout dish is chicken fried rice. With that in mind, I decided to make a vegan version that is also healthy and more importantly, something that I could actually eat.
So my version of chicken fried rice is the chik’n fried couscous.
Here is what you need:
- Plain couscous (I personally like the brand Near East)
- Broccoli florets
- Baby corn on the cob
- Snap peas
- Carrots sliced
- Reduced sodium soy sauce
- Extra virgin olive oil
- Spicy seasoning (I personally like the brand McCormick)
- Vegan chik’n, soy or jackfruit
First thing you want to do is prepare the chik’n in a frying pan or wok (a great cheat idea is to use Morningstar chik’n strips 😉). Set to the side when cooked.
Secondly, cook the vegetables and set them aside.
You want to make the couscous last, as it only takes 5 minutes to cook.
In the frying pan or wok, add the vegetables to the chik’n and drizzle olive oil over them. Make sure the temperature is on medium (you want to make sure you’re almost frying the food). Begin adding in the couscous. After you add it all in, add about 2 tablespoons of soy sauce. Mix all the ingredients together, then serve.
To make it a little fun for my guests, I put the dish in a takeout container. I guarantee they will not be disappointed.
I hope you try out this recipe. If you do, let me know if you enjoyed it.
Until next time, goodnight 💋