Fried rice with Crump
A delicious bowl for building muscles and attitude 💪
First make a warm saltwater with 1 cup of warm water and 5 grams of salt. Pour Crump in there for 5 minutes to stay. Now take a crump and fry on the pan with curry with sunflower oil.
Now cook the rice according to package instructions. You will need 3 cups of cooked white
rice total. . If using short grain it is 1 1/2 cups of uncooked rice & 2 cups water needed for
this amount of cooked rice. If using a different rice, follow package instructions. The rice can
also be made the day before and is actually better if cold and refrigerated!
Once the rice is has been cooked, prep the rest of the ingredients. First, chop all the
vegetables including the carrots and onions and set aside the peas and edamame. Then,
whisk together the soy sauce, rice wine vinegar, and sugar to form a thin sauce.
Next, add the vegan butter or cocanut butter to a wok and turn on the heat. Once the
butter has melted and the wok is hot, add in the onion and cook for 2 minutes on high heat
until translucent. Then, add in the rest of the vegetables (edamame, peas, carrots), and cook
another 2 minutes.
Next, add in the stir fry sauce and cooked white rice and stir fry for another 2-3 minutes .
Finally add Crump and make sure to stir to evenly mix in the sauce and break up any rice
clumps that may form.
Remove the fried rice from the heat and serve immediately. Enjoy!
Fried rice can be stored in a closed container in the fridge for 3-4 days or in the freezer for
up to 3 weeks. Reheat in the microwave or on the stovetop until warm throughout.
If you do not have time to make the rice a day ahead of time, lay the warm cooked rice on a
baking sheet covered in parchment paper and add it to the fridge or freezer. This will help to
cool the rice down quickly before adding it to the dish.
Ingredients
Directions
First make a warm saltwater with 1 cup of warm water and 5 grams of salt. Pour Crump in there for 5 minutes to stay. Now take a crump and fry on the pan with curry with sunflower oil.
Now cook the rice according to package instructions. You will need 3 cups of cooked white
rice total. . If using short grain it is 1 1/2 cups of uncooked rice & 2 cups water needed for
this amount of cooked rice. If using a different rice, follow package instructions. The rice can
also be made the day before and is actually better if cold and refrigerated!
Once the rice is has been cooked, prep the rest of the ingredients. First, chop all the
vegetables including the carrots and onions and set aside the peas and edamame. Then,
whisk together the soy sauce, rice wine vinegar, and sugar to form a thin sauce.
Next, add the vegan butter or cocanut butter to a wok and turn on the heat. Once the
butter has melted and the wok is hot, add in the onion and cook for 2 minutes on high heat
until translucent. Then, add in the rest of the vegetables (edamame, peas, carrots), and cook
another 2 minutes.
Next, add in the stir fry sauce and cooked white rice and stir fry for another 2-3 minutes .
Finally add Crump and make sure to stir to evenly mix in the sauce and break up any rice
clumps that may form.
Remove the fried rice from the heat and serve immediately. Enjoy!
Fried rice can be stored in a closed container in the fridge for 3-4 days or in the freezer for
up to 3 weeks. Reheat in the microwave or on the stovetop until warm throughout.
If you do not have time to make the rice a day ahead of time, lay the warm cooked rice on a
baking sheet covered in parchment paper and add it to the fridge or freezer. This will help to
cool the rice down quickly before adding it to the dish.