Sometimes it just has to be hearty!
It’s not just us who feel like this now and then. We are all the more pleased when we can simply cover a colorful variation in terms of taste with our purely plant-based recipes.
Thanks to this super simple recipe for a vegan teriyaki sauce, we can easily and quickly prepare an Asian classic ourselves at home.
The best part is that you can cook and store the sauce well in advance. Either a few days in the refrigerator or several weeks in the freezer.
It’s also great that leftovers of vegetables or pre-cooked rice can be perfectly applied to such dishes.
If you like it particularly wholesome, you should use brown rice or whole grain rice.
But you should make sure that fried rice with teriyaki sauce is better prepared with grainy rice varieties.
If the rice is too sticky, the fried rice is sure to be tasty, but it may be less enjoyable on the tongue.
So cook conventional rice a little shorter than longer.
If you want to add a bit of protein to the rice,
you can marinate tempeh or tofu beforehand in the same sauce and fry it.
Fried rice with teriyaki sauce
For the rice
- 200 g rice
- 100 g peas
- 2 small carrots
- 2 spring onions
- 1 tbsp rapeseed oil
For the sauce
- 120 ml water
- 60 ml soy sauce
- 60 ml maple syrup
- 1-2 clove of garlic
- 1 piece of ginger (the size of a small clove of garlic)
- 1 tbsp corn starch
- Cook the rice according to the instructions on the packet.
- For the teriyaki sauce, mix the cornstarch and water together well and add the soy sauce and maple syrup.
- Peel the garlic and ginger and grate them finely in the sauce.
- Heat slowly in a small saucepan, stirring frequently.
- Simmer without the lid for 8 minutes and stir.
- Cut the spring onions into thin rings and the carrots into thin strips.
- Heat the oil in a large pan and fry the spring onions in it. Add the peas and carrots and fry for 3-4 minutes.
- Also add rice to the pan and mix well with the vegetables. After 2 minutes, stir the teriyaki sauce with the rice and fry everything for another 2 minutes.