Vegan/Vegetarian Roasted Chicken Rice (Using Air Fryer)

 

Traditional Hainanese and roasted chicken rice uses the stock from cooking chicken to make the flavourful and fragrant rice, and also in accompanying soup. And since this is the vegetarian version, it is much easier and of course cruelty free. It is authentically served with a hot chilli sauce dip that is made up of freshly minced red chilli and garlic, and topped with dark soy sauce and a heap of freshly pounded ginger.

 

For vegan roasted 'chicken' rice, the most common substitute is fried beancurd skin. I am not a fan of mock meat but I can accept this vegetarian 'chicken' because it is basically made from beancurd skin and spices. To make it more healthy, I do not deep fry them, instead I use Airfryer (I used this brand). No additional oil needed, and yet taste equally great like deep-fried, Airfryer is indeed one of the best ever innovation in the kitchen, perfect!

 

I love rice and I am crazy over the fragrant rice for 'chicken' rice. I also cook this flavourful rice and treat it like plain rice and accompanied by dishes of stir fry veggies and steamed tofu. Next I plan to use this rice for my next project: Hakka Thunder Tea Rice, pronounced as Lei cha, 擂茶. Stay tuned!

Dietary: Vegetarian, Vegan.
Serve 2

Ingredients

For fragrant rice:

 2 cups* or 270g long-grain rice, washed & drained (I used brown rice)
 2 cups* or 380ml water

Herb
 2 pcs ginger, roughly sliced
 4 cloves garlic^, keep skin & smashed (optional)
 1 stalk lemon grass, peel off outer layers, cut into 4 cm
 4 pandan leaves, tied into a knot
 1 pcs bay leaf (optional)

Seasoning

 3 tsp sesame oil
 1/4 tsp salt or to taste
 1/2 tsp soy sauce or Braggs Liquid Aminos
 1/2 tsp brown sugar or molasses (or any sweeteners)

For vegan 'chicken'
 3-4 pcs vegan 'chicken' drumstick (made from beancurd)

Garnish/Side
 Beansprouts, stir fried
 Chinese cabbage (bok choy), stir fried
 Cucumber, sliced
 Tomato, sliced
 Lettuce 
 Vegan 'chicken' rice chilli dip topped with dark soy sauce and pounded ginger
 Cilantro sprigs


Method
☼ Cooking Fragrant Rice

1. Mix all ingredients and seasonings together, and give it a good stir.

 

2. Transfer mixture into rice cooker pot, turn on the rice cooker. When the rice is cooked, then use the rice scoop to stir the rice and loosen it up, leave it in the cooker for another few minutes. If you do not have a rice cooker, place mixture in a steamer bowl and steam for 25-30 minutes until it reached your desired consistency.

 

 

☼ Cooking 'chicken'

Deep Frying:

Heat oil to about few inch in wok or large skillet over medium-high heat to about 375°F.  Add 'chicken', turning occasionally until they are golden brown and crisp, 2 to 3 minutes. Drain on paper towels.

 

Using Airfryer:
Preheat the Airfryer to 160℃ for 3 minutes. Evenly place the 'chicken' in the fryer basket and slide the basket into the Airfryer. Set the timer to 18-20 minutes, turning few times until golden brown.

Using Oven:
Preheat the oven to 180℃.  Evenly spread the 'chicken' on a baking tray with parchment paper. Using a oven thermometer, ensure it is at the right temperature 180℃.  Pop the tray into the oven for about 25 minutes, turning few times until golden brown.

 

☼ Setting

Remove the stick inside the 'chicken' drumstick, cut into slices. Remove the herbs from rice then scoop rice onto individual serving dish, garnish and serve immediately.

 

Notes

^ Buddhist vegetarians who do not take garlic can omit this.

* The ratio for perfectly-cooked rice in most rice cookers (works for my Toshiba) is 1:1 rice and water, but it might vary with different rice cookers and the type of rice you are using.

* The measuring cup I used in this recipe comes along with the rice cooker and it looks like this below. 1 full cup of this rice measuring cup yield 135g of uncooked rice and 190ml water.  

Measuring Cup from Rice Cooker

 

Cooking Fragrant Rice

Vegan/Vegetarian Pumpkin Rice (One-Pot)

 

 

When the pumpkin season hits, recipes of pumpkin main-course and dessert are flooded online. I also got hold of a big pumpkin from the market and used it for a few rounds of this Pumpkin Rice and puree the balance and freeze it for dessert recipes.

 

After cooking my One-Pot Yam Rice many times, I really enjoy cooking one-pot-rice especially on weekday evenings because there are lesser plates and cutleries to wash after a great nutritious fulfilling meal. This recipe is surely a keeper and useful for a quick meal.

 

I have tried this dish umpteen times to perfect it to reach the al-dente texture for the rice. Due to the fact that pumpkin releases a lot of moisture when cooked, the amount of water for cooking the rice has to be adjusted accordingly to get the right consistency for the rice i.e. not too wet and not soggy. Please refer below for the note on rice and water before trying this recipe. 

For aesthetic reason, I omitted few of my favourite condiments like dark soy sauce and vegetarian mushroom oyster sauce because it makes the rice colour very dark and not golden yellow colour like pumpkin.

Dietary: Vegetarian, Vegan.

Serve 2-3

Ingredients

 Non-GMO canola oil, for frying

 4 cloves garlic, chopped ^
 1/2 medium onion, chopped ^
 2 fresh shiitake/button mushrooms, chopped

 120g pumpkin, peeled, deseeded & 1cm cubed
 1 cup* or 135g brown long-grain rice, washed & drained
 175ml water* or vegetable broth, for cooking rice

 

Optional Veggies (small amount each)

 Carrot, chopped

 Firm tofu, cubed

 Cloud ear fungus, chopped

 Bamboo shoot, chopped

 Yellow bell pepper, chopped

 Vegan ham, chopped 

 

Seasoning

 2 tsp soy sauce or Braggs Liquid Aminos

 1/2 tsp sesame oil

 Pinch of sea salt
 Pinch of white pepper 
  

Garnish

 Spring onions, chopped

 Coriander, chopped
 Fried shallots
 Vegetarian sambal shrimp bites

 Vegetarian sambal chilli

Method

1. Heat up oil in a wok or large skillet. Sauté the onion and garlic until aromatic.

2. Add mushroom and optional veggies, and  add some soy sauce and sauté until light brown and almost cooked for about 2 minutes.

 

3. Pour in pumpkin and uncooked rice, mix gently and be careful not to mash the pumpkin. Add seasonings, sauté lightly for about 1 minute. 

4. Add water and stir mixture until well combined for 30 seconds. 

5. Transfer mixture into rice cooker pot, turn on the rice cooker. When the rice is cooked, use the rice scoop to stir the rice and loosen it up. If you do not have a rice cooker, place mixture in a steamer bowl and steam for 25-30 minutes until it reached your desired consistency.
 

6. If you find the rice too wet for your liking after stirring, press the mode for 'cook rice' again. The new cycle will continue to cook and dry up the mixture to the right consistency and automatically turn to 'keep warm' mode when ready. It works this way for most rice cookers, this is mine for reference. Loosen the rice and keep warm in the cooker for a few minutes.

7. Garnish and serve immediately.

 



Step 4: After Sautéing in the Pan  

Step 5: Ready to Start in Rice Cooker 



Notes

^ Buddhist vegetarians who do not take garlic and onion can omit these and replace with some ginger.

 

* The ratio for perfectly-cooked rice in most rice cookers (works for my Toshiba) is 1:1 rice and water, but it might vary with different rice cookers and the type of rice you are using.

 

* The measuring cup I used in this recipe comes along with the rice cooker and it looks like this below. 1 full cup of this rice measuring cup yield 135g of uncooked rice and 190ml water. I scooped off 4 teaspoon of water (20ml) to make it 170ml of water. If you do not have a measuring cup from the rice cooker, you might want to follow this recipe exactly to use 135g of uncooked rice with 170ml water (serve 2-3 pax). Do take note that result might vary with different rice cookers.

 

Measuring Cup from Rice Cooker

 

Vegan 'Egg' Fried Rice

Using brown rice
I used some balanced Vegan Bak Kwa from Chinese New Year ;)

 

Using unpolished red rice

 

 

Fried rice is a simple dish of steamed rice stir-fried in a Chinese wok, usually mixed with ingredients like eggs, vegetables, and meat. This is a vegan variation which is eggless, and meatless of course.

 

Recently I blogged about the Vegan Tofu Scrambled 'Egg', today let me share with you how to incorporate the tofu scrambled 'egg' into a fried rice dish. I only eat unpolished whole-grain brown or red rice for better health, you may use white rice if you prefer. This recipe happens to be one of my all-time favourite fried rice because it is simple to make, healthy and delicious. And most importantly, no animals were harmed during the process.

 

Dietary: Vegetarian, Vegan.

Serve 2

Ingredients

 1 block or 200g firm tofu, drained & pressed
 1/4 tsp turmeric powder

 2 tsp black salt / kala namak *

 1/2 tsp sesame oil

 1 medium onion or 1 tsp ginger, chopped

 Canola oil, for frying

 3 cups cooked brown rice, warm or overnight

Vegetable (optional)
 1/4 cup carrot, chopped 
 2 fresh shiitake mushrooms, chopped
 1/4 vegetarian sausage/ham, chopped 

Seasoning
 1/2 tsp soy sauce or Braggs Liquid Aminos, or to taste
 1/2 tsp vegetarian mushroom oyster sauce
 1 tsp sesame oil
  Pinch of white pepper
  
Garnish (optional)
 Parsley

 Spring onions
 Fried shallots
 Pickled green chilli
 Vegetarian sambal chilli

Method
1. Using a food processor or potato masher (or simply hands), mash the drained tofu into small pieces like scrambled egg size, but not too grainy. 

2. Marinate the scrambled tofu with turmeric, black salt and sesame oil. Set aside for about 5 minutes.

3. Heat up oil in a large skillet or wok. Stir-fry the onion or ginger until aromatic.

4. Add scrambled tofu and cook for about 2 minutes, then add vegetables (if using). Stir the mixture for until almost cooked.

5. Stir in the rice until well combined. Add in seasoning and stir for another 2 minutes.

6. Plate and garnish, serve hot!

Notes

☼ Where to buy black salt in Singapore and Online, click here for more details.  

Vegetarian Steamed Glutinous Rice (Lo Mai Kai)



 

 

Darker if more dark soy sauce is added

Lo Mai Kai 糯米饭, savoury glutinous rice is mostly a Chinese and classic dim sum dish served during Yum Cha (a.k.a tea break) hours. The glutinous rice typically filled with chicken, Chinese mushrooms, Chinese sausage, and dried shrimp. Of course, this is a vegetarian version! It is so easy to make, do try it out!

Dietary: Vegetarian, Vegan. 

Serve 2

 

Ingredients

 1 cup* or 140g glutinous rice, soaked overnight or at least 4 hours
 2 pcs garlic, minced (optional)
 1 tsp ginger, minced

Veggies
 3 stalk dried shiitake mushrooms, soaked & sliced
 50g vegetarian chicken bites (optional)
 20 pcs peanuts, steamed until 80% soft (optional)
 Non-GMO cooking oil
 1/4 cup or 60ml water

Seasoning

 2.5 tsp light soy sauce or Braggs Liquid Aminos

 1/2 tsp dark soy sauce (optional)
 1 tsp sweet soy sauce
 2 tsp vegetarian mushroom oyster sauce
 2 tsp sesame oil
 1/2 tsp Chinese 5-spice powder
 Pinch of white pepper 

Garnish (optional)
 Spring onions
 Fried shallots

 Vegetarian sambal chilli

Method
1. Heat up oil in a large skillet or wok. Sauté garlic and ginger until aromatic.

2. Add veggies and sauté until slightly cooked.

3. Pour in rice and add seasoning, mix well. Add water and stir until well combined.   

4. Arrange few slices of mushroom and vegetarian chicken at the base of two greased bowls. Spoon rice into bowl. Press mixture firmly down.

5. Steam for 35 minutes, or 40 minutes if you prefer it softer.

6. Use a cutlery knife to run around the side to loosen it. Flip it over onto a flat plate.

7. Garnish and serve immediately.

Press the rice down firmly to let it sit

Place into a steamer for about 35 minutes

 

Variations

 * Using the measuring cup provided with rice cooker.

 

Hearty Brown Rice Porridge

 

 

 

Who says porridge is only for the sick? This recipe is a dish that I cooked over again and again, I can eat it day and night, without getting tired of it. And the best is.. it is so nutritious and guilt-free! I have cooked this for my family members who are not feeling well, they commented that this dish really opened up their appetites! Plus, using brown rice.. this is healthy to the max!

 

You probably noticed all these porridge photos look different, this is because these are cooked over different days.. different veggies every time! You can choose a few from the selection of veggies I recommended below, or you can just use any veggies in your fridge, just explore! But do not put too much for each type, or else you will end up having more veggies than rice, LOL! It happens to me all the time!

 
Dietary: Vegetarian, Vegan
Serve 2

Ingredients
 3/4 cup brown rice
 3 cup water
 1 tsp ginger, grated

Choose a few types you like:
Veggies (A) 
 Black fungus, chopped
 Potato, chopped
 Small floret cauliflower
 Carrot, chopped
 Chinese cabbages chopped
 Green beans, chopped
 Any mocked fish/mutton, chopped
Veggies (B) 
 Fresh shiitake mushrooms, chopped
 Needle mushrooms
 Firmed tofu, chopped
 Beansprouts
 Homemade seitan (minced pork) 

Seasoning
 1 Tbsp light soy sauce or Braggs Liquid Aminos
 1 Tbsp vegetarian mushroom oyster sauce
 2 tsp sesame oil
 1 tsp Marmite yeast extract (refer below)
 Pinch of white pepper 
  
Garnish
 Spring onions, chopped
 Coriander, chopped
 Fried shallots
 Vegetarian sambal shrimp bites 

Method
1. Place washed rice, water and ginger into a large heavy-bottomed pot and bring to a boil over high heat. Have the pot half covered with lid.

 

2. Reduce the heat to medium heat, stirring occasionally to prevent the rice from sticking to the bottom, until the rice has slightly broken down.

 

3. Add veggies (A). Continue to boil for about 10 minutes or until it reaches the consistency of porridge. Cook to your own preference, if you prefer it more soupy and thinner consistency, add more water.

 

4. When the mixture has reached your consistency, add veggies (B), cook for another 3-5 minutes. Stir in seasoning and mix well.

5. Serve hot with the garnishes and condiments of your choice. 


Marmite - Yeast Extract

'Cheater' Japanese Curry Rice



 

Before I master the homemade and from-scratch Japanese curry, I will have to make-do with this store-bought sauce mix, so it is considered my 'cheater' Japanese Curry recipe. Though this is medium hot, I still find it too mild for my liking, thus I added some chilli powder to feel that kick. Note that this brand is vegetarian but not vegan as there are milk content. To read more about the ingredients, click here. I always cook this curry rice and go with this Wafu Salad, a true full course Japanese meal for the day! My recipe has to adjusted and is slightly different from the packaging direction.

Dietary: Vegetarian.

Serve 2

 

Ingredients
 3pcs of the sauce mix block of House Vermont Curry
 1 medium onion, chopped
 2 tsp chilli powder (optional)
 1/2 medium carrot, chopped
 1 medium potato, diced
 1 cup shitake mushroom, chopped
 Olive/canola oil
 500ml water

Method

1. Cut carrot and potato into uniform bite size.

2. Heat up oil in a large skillet or wok. Sauté the onion and chilli powder (if using) until aromatic and lightly brown. Then add in carrot and potato, sauté for 2-3 minutes. Lastly, add mushroom and fry for another 2-3 minutes.

3. Pour in water and bring to boil. Simmer on low to medium heat for about 5 minutes or until vegetables are tender, skimming foam from surface as necessary.

4. Break curry sauce mix into pieces and add 3 pieces into the mixture. Mix well while cooking over low heat for another 10-15 minutes or until curry thickens. Cook to your own preference, if you prefer it more soupy and thinner consistency, add more water.

5. Serve over cooked Japanese sushi rice or pastas. Serve!


Vermont Curry - Medium Hot

Where to buy?

In Singapore

☼ SGD5.90 for 250g.
Available at NTUC. 

Location: Various in Singapore.

☼ SGD6.10 for 250g.
Available at Giant Hyper. 

Location: Various in Singapore.  

 

☼ Also commonly available at most local (Asian) stores, at the Japanese section.

Online

Available online at Amazon.

 

Vegan/Vegetarian Olive Fried Rice

 

 

The Chinese olives has a unique flavour, and taste different from the Mediterranean style olives. This dish is commonly available in Chinese restaurants. Easy to whip up within minutes!

Serve 2-3

Ingredients

 3 cups cooked brown rice

 1 medium onion, chopped
 3 cloves garlic, chopped
 Non-gmo canola oil

Veggies (choose a few) 
 Carrot, chopped 

 Fresh shiitake mushrooms, chopped
 Firm tofu, chopped
 Long beans, chopped
 Vegetarian sausage/ham, chopped (optional)

Seasoning
 1 1/2 Tbsp Chinese olive vegetable (from jar)
 1 tsp soy sauce or Braggs Liquid Aminos
 1/2 Tbsp vegetarian mushroom oyster sauce
 1 tsp sesame oil
  Pinch of white pepper
  
Garnish (optional)
 Parsley

 Spring onions
 Fried shallots

 Vegetarian floss

Side
 1 lime wedge

 Cucumber, sliced

 Vegetarian sambal chilli (optional)

Method
1. Heat up oil in a large skillet or wok. Stir-fry the onion and garlic until aromatic. Take note not to add too much oil at the beginning as the olives have natural oil.

2. Add veggies. Stir the mixture for until almost cooked.

3. Stir in the rice until well combined. Add in seasoning and mix well.

4. Transfer to a plate, top with garnishes. Place the side ingredients.


Notes

 ☼ Salt was omitted because the salty Chinese olives contribute enough salt.

 ☼ Chinese olive vegetable (in jar) - shown on the top right hand side of the above photo.

Vegan/Vegetarian Yam Rice (One-Pot)

 

Being a very traditional Chinese at heart, I am a fan of rice a.k.a 饭桶! Try this recipe, just stir fry the ingredients and pop it into the rice cooker together with the rice, how simple!

Dietary: Vegetarian, Vegan.
Serve 2-3

Ingredients

 4 cloves garlic, chopped
 1/4 onion, chopped
 100g yam/taro, peeled & chopped
 3 fresh shiitake/button mushrooms, chopped
 1 cup* or 135g brown long-grain rice, washed & drained
 175ml water* or vegetable broth, for cooking rice
 Non-GMO canola oil, for frying

Optional Veggies (small amount each)

 Carrot, chopped

 Yellow bell pepper, chopped

 Vegan ham, chopped 

Seasoning
 1 tsp sweet soy sauce
 1 tsp dark soy sauce
 1 tsp soy sauce or Braggs Liquid Aminos
 1/2 Tbsp vegetarian mushroom oyster sauce
 1 tsp sesame oil
 Pinch of white pepper
 1 tsp Chinese five-spice powder
 3cm length cinnamon stick
 
Garnish
 Spring onions
 Fried shallots
 Vegetarian sambal chilli


Method

1. Heat up oil in a large skillet or wok. Sauté the onion and garlic until aromatic.

2. Add yam, mushroom and optional veggies, and  add some soy sauce and sauté until light brown and almost cooked for about 2 minutes.

3. Pour in uncooked rice, add seasonings and sauté lightly for about 1 minute. 

4. Add water and stir mixture until well combined for 30 seconds. 

5. Transfer mixture into rice cooker pot, turn on the rice cooker. When the rice is cooked, use the rice scoop to stir the rice and loosen it up. If you do not have a rice cooker, place mixture in a steamer bowl and steam for 25-30 minutes until it reached your desired consistency.

6. If you find the rice too wet for your liking after stirring, press the mode for 'cook rice' again. The new cycle will continue to cook and dry up the mixture to the right consistency and automatically turn to 'keep warm' mode when ready. It works this way for most rice cookers, this is mine for reference. Loosen the rice and keep warm in the cooker for a few minutes.

7. Garnish and serve immediately.

Notes

^ Buddhist vegetarians who do not take garlic and onion can omit these and replace with some ginger.

 

* The ratio for perfectly-cooked rice in most rice cookers (works for my Toshiba) is 1:1 rice and water, but it might vary with different rice cookers and the type of rice you are using.

 

* The measuring cup I used in this recipe comes along with the rice cooker and it looks like this below. 1 full cup of this rice measuring cup yield 135g of uncooked rice and 190ml water.  

 

Tips
☼ Remember to wear gloves when handling raw yam or else you will end up with itchy hands!