This is a Chinese style recipe – and as seems to be common with some Chinese cuisine – not vegan friendly. At all. The original recipe contains braised pork, eggs, and luncheon meat, all fried in pork fat or lard, as we call it in the states. So I’ve made this recipe vegan friendly!
If you prefer the more traditional version, and you aren’t vegetarian, go ahead and check out the original recipe. I’ve simply substituted chopped vegetables and tofu for the lunch meat and veggie oil for the pork fat, and omitted the egg altogether.
One good tip from the original recipe: “To get delicious fried rice, which means every grain of rice has to be
oiled and coated with flavor, and to not having to use a gallon of oil,
use leftover rice. Otherwise, allow the cooked rice to cool completely
before stir-frying them.”
Ingredients (serves 4):
Original recipe from http://foodandscent.com
- 4 cups of leftover white long grained rice
- 1.5 cup chopped vegetables
- 1/2 -1 cup cubed tofu (or more vegetables)
- flesh of 5 seeds of durian
- 2-3 tbsp vegetable oils
- 2 tbsp tamari or soy sauce
- 1 tbsp chopped garlic
- hot chile pepper, to taste
- 1/2 cup chopped spring onion
Have you made Durian Fried Rice? Have any tips? Leave them in the comments below!