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Dandelion Fried Rice

From THE WILD VEGETARIAN COOKBOOK
Dandelion fried Rice

Dandelion Fried Rice
Pieces of shrimp or pork enhance the flavor of ordinary fried rice. Pieces of dandelion greens and bits of texturized vegetable protein seasoned with Chinese flavors perform the same function remarkably well, resulting in a rice dish that can serve as a meal in itself.

5 tbs. peanut oil
1 tbs. dark (toasted) sesame oil
2 cups common dandelion leaves, coarsely-chopped
2 small hot chili peppers, seeds and ribs removed, chopped, or 1/4 tsp. cayenne hot pepper, or to taste
4 large cloves of garlic, chopped
1 tbs. fresh ginger, chopped
5 scallions, chopped
1/2 cup texturized vegetable protein (TVP)
2 cups basmati brown rice or other brown rice
2-3/4 cups water (or 2-2/3 cups water if you’re using a rice cooker)
2 tbs. tamari soy sauce, or to taste
1 tsp. brown rice vinegar

Assemble all ingredients beforehand.

1. Stir-fry the dandelion greens in 2 tbs. of the peanut oil over high heat in a wok or frying pan, stirring constantly, 90 seconds.

2. Add the chili peppers, garlic, and ginger and continue stir-frying another 30 seconds. Remove from the wok and set aside.

3. Stir-fry the scallions and texturized vegetable protein in another 2 tbs. of the peanut oil 2 minutes, then remove from the wok and set aside.

4. Stir-fry the rice in the remaining peanut oil and the dark sesame oil 2 minutes.

5. Place all cooked ingredients and all remaining ingredients into a saucepan, bring to a boil over medium heat, reduce the heat to low, cover, and cook 40 minutes, or until all the water is absorbed (or cook in a rice cooker until done.)

Serves 6-8

Preparation Time: 40 minutes
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