INGREDIENTS
1 tbsp oil (vegetable or coconut)
1/2 lb vegan Korean ribs, chopped into cubes
1 VeganEgg, prepared according to directions
1/2 cup carrots, chopped
1/2 cup peas
1/2 cup scallions, sliced
1/2 cup mushrooms, chopped
2 garlic cloves, minced
1 inch ginger, grated
3 cups cold cooked rice (day old preferred)
1/4 cup liquid aminos, or soy sauce
1 tsp chili powder
1 tsp onion powder
1 tsp pepper
1 tsp sesame oil
DIRECTIONS
Chop Korean ribs into small cubes, set aside
Heat 1 tbsp oil in large pan or wok, medium-high heat
Pour VeganEgg into pan, start scrambling immediately
Add carrots and peas, stir-fry for 2-3 minutes
Add scallions, mushrooms, garlic and ginger, fry for another 2-3 minutes
Add Korean ribs, stir in with mixture
Spoon cooked rice into pan
Add soy sauce, chili powder, onion powder and pepper, stir-fry for 2-3 minutes
Pour sesame oil over mixture, blend and remove from heat
Garnish with green onions and serve
1 tbsp oil (vegetable or coconut)
1/2 lb vegan Korean ribs, chopped into cubes
1 VeganEgg, prepared according to directions
1/2 cup carrots, chopped
1/2 cup peas
1/2 cup scallions, sliced
1/2 cup mushrooms, chopped
2 garlic cloves, minced
1 inch ginger, grated
3 cups cold cooked rice (day old preferred)
1/4 cup liquid aminos, or soy sauce
1 tsp chili powder
1 tsp onion powder
1 tsp pepper
1 tsp sesame oil
DIRECTIONS
Chop Korean ribs into small cubes, set aside
Heat 1 tbsp oil in large pan or wok, medium-high heat
Pour VeganEgg into pan, start scrambling immediately
Add carrots and peas, stir-fry for 2-3 minutes
Add scallions, mushrooms, garlic and ginger, fry for another 2-3 minutes
Add Korean ribs, stir in with mixture
Spoon cooked rice into pan
Add soy sauce, chili powder, onion powder and pepper, stir-fry for 2-3 minutes
Pour sesame oil over mixture, blend and remove from heat
Garnish with green onions and serve
Enjoy!
Thank you to Carly and Blake from We Are Meatless for creating this meal!
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