Make your taste buds pop then sparkle with happy! Not Chinese. One big taste sensation. I’m your Momi!

Makes almost 6 cups

3 c. water

1-1/2 t. sea salt

1 t. smoked paprika

2 t. mild curry powder

2 t. dry mustard

1/4 t. dried thyme, crushed

3 c. parboiled long grain Canilla rice

Combine water, salt, spices and herb in saucepan. Bring to boil, add rice, stir. Return to boil, stir again, cover tightly, reduce heat to low and cook 15 minutes. Remove from heat and fluff with fork.

2 T. sesame oil

7 oz. shitake mushrooms – remove stems all the way into the cap, wash and cut into wedges (discard stems or use for broth in a different recipe)

2 celery stalks, sliced on diagonal

1/2 lg. red onion, diced into 3/8 inch squares

1/2 jumbo fresh sweet red pepper, diced into 3/8 inch squares

1 t. sea salt

heaping c. vegan chicken nuggets, diced into 1/4-1/2 inch cubes by Delight Soy

In separate extra-large skillet, over medium heat, melt oil.

Add mushroom, celery, onion, red pepper and salt. Saute till as tender as you like.

Towards the end, turn heat up a little to char the veggies as you like.

Add vegan chicken nuggets. Stir to evenly disperse.

4 c. cooked rice (above)

salt and pepper to taste

2 T. light brown sugar

2 T. sesame oil

4-6 garlic cloves, finely chopped

1 lg. thumb fresh ginger, peeled and cut into thin sticks, then halved

1 T. white sesame seed toasted in dry skillet till golden over low heat, quick, remove from heat immediately, stay with it so it doesn’t burn (optional)

Now, add 4 c. of the cooked rice to skillet. Stir to evenly distribute, then even out in skillet.

Turn heat to medium-high and scorch the bottom of the rice. Lift rice with pancake turner to scorch more of the rice – but not too much. Salt and pepper to taste. Stir.

Add brown sugar, sesame oil, garlic and ginger. Toss to distribute.

Either add toasted sesame seed now  and stir it in the rice, or wait and garnish the rice after you plate it, or don’t use it. Your choice.

Notes: Steve likes his garlic and ginger full strength, so we add it at the end, so it doesn’t cook much. He likes the rice scorched. Hey, I’m the chef, but I can cook to order.

You don’t need to use a whole onion or whole green pepper in every recipe that calls for onion and pepper. Here you’ll have 1/2 of each left for another dish.

This is the greatest vegan chicken made on the planet and Delight Soy makes it. Be sure to check them out.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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