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Welcome back to Mary's Test Kitchen.
Let's make this gorgeous baked fried rice with cheese.
Inspired by Hong Kong Cha Chaan Teng dishes that come with this creamy béchamel and cheese
topping and of course, we'll make ours without any meat, eggs or dairy but somehow, it ends
up tasting like it does have meat, eggs and dairy!
Plus, it's really easy and quick to make.
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And as always, you can get the full printable recipe linked in the description.
Our vegan baked fried rice with cheese comes together rather quickly so please have all
your ingredients ready to go.
For example, these frozen peas, just pour over hot water so they will thaw.
And same with this frozen corn.
Heat a non-stick pan over medium to medium high heat.
Wait until it gets hot enough.
And you'll know that by flicking in a little water.
If it sizzles up right away, you're good to go.
With a little olive oil.
I said a little.
It's okay, we can pour any excess off and use it later.
Then go in with your leftover rice.
If you didn't already have leftover rice, you can make it fresh.
just make it a bit on the drier side.
So whether it's freshly made hot rice or leftover cold rice, it doesn't really matter.
Obviously, you'll just cook cold rice a little longer than hot rice.
Spread it out and season with a quarter teaspoon of salt,
one teaspoon of nutritional yeast, a quarter teaspoon of sugar or
one to one sweetener, and an eighth teaspoon of white pepper.
White pepper gives it a very authentic flavour, in my opinion.
Then fold everything together.
At this stage, if your rice was a bit overly wet, you can slowly evaporate it out.
Using this style of non-stick pan, I keep the heat closer to medium than high so even
if it's not as fast as using my usual wok, I can cook a bit more slowly and in a more
relaxed way.
You just want the rice to be nicely heated through, the grains separated and a little
toasty.
It's a good time now to add in our thawed frozen veggies.
Fold them in
and now make some room.
To add a teaspoon of olive oil.
For our liquid vegan egg.
I know I'm late but it's been really expensive up until now so I didn't buy it until I found
it on clearance.
But would you look at that?!
It's super realistic so if you never liked eggs, go for a soft or medium tofu scramble
instead for this part.
As for the rest of us.
I mean, the way it scrambles just like a chicken egg.
I've had plenty of warning, but still, my mind is blown.
*poew*
When it's cooked through, I like to sprinkle a little black salt AKA kala namak for an
extra eggy flavour.
Flip that out of the way, and add your choice of plant-based ground.
This one comes frozen so I've got to break it up and let it heat through.
You could use some marinated TVP or cooked whole lentils.
Use your imagination.
Remember, this is your vegan egg fried rice and there are no rules.
Season with either a teaspoon of vegan oyster sauce mixed with a tablespoon of broth or
water.
Or a tablespoon of this stuff.
It says vegan oyster sauce on the label but vegan oyster sauce should not be this watery.
At least, when oyster sauce is called for, this stuff is nothing like it.
It's kind of like when you're nearly out of your vegan oyster sauce and you can't get
the last bit out 'cause it's so thick
so you just add a little hot water in it and, that's what it tastes like.
But, hey, we use what we can get on short notice.
And it's gluten-free so it has that going for it.
This is ready to toss together.
You could pretty much stop here if you wanted a quick and easy delicious fried rice.
But that's not the dish we're making today!
After tasting and adjusting for salt if you like, transfer the rice to your oven safe
serving dish or dishes.
These little guys are honestly a bit small for an adult sized serving so I have a little
leftover in the pan.
Just use whatever you have at home that will do the job.
Rinse and dry your pan and we can make a little vegan bechamel.
With a couple tablespoons of vegan butter.
Melt it in the pan over medium heat.
When it's completely melted, add a couple tablespoons of all-purpose flour.
Today, I'm using a gluten-free one to one baking flour which will work very similarly
to regular.
Mix it all in so the flour can cook off that raw flour taste.
Then, add a quarter cup of plain planted based milk.
You might want to turn off or at least lower the heat at this point.
Mix it in so it forms a paste.
Then another quarter cup.
We're going to keep mixing in a little liquid at a time so we can get the sauce consistency
without lumps.
Then add a little seasoning.
White pepper, onion powder,
garlic powder.
Finally, to thin it the rest of the way, I'm gonna add some warm water.
Just a tablespoon or so at a time.
Until I reach the consistency I want.
And finally pour it over the top of the rice.
We can't forget our vegan mozzarella shreds.
And these are ready to go under the broiler.
My broiler heats up really fast, so they will only need about 4 or 5 minutes under there.
Every oven's a bit different so do pay attention to it.
We want it to get bubbly hot and a little golden.
Some darker parts are okay be try to avoid letting it get black spots which will make
your dish bitter.
And there we have it.
Baked Fried Rice with Cheese, made vegan but the look and taste will fit right in at a
Hong Kong style cafe.
That lovely cheesy creamy topping on fried rice is such a wonderful combination.
I hope you give this a try.
And let me know what other dishes you want to see on this channel next!
Thanks so much for watching, my friends.
Please give this video a thumbs up if you liked it and subscribe if you haven't already
for more delicious plant-based recipes.
Bye for now!