This fried rice was adapted from the Vegetarian Buddhist Cooking Classes. My fried rice was really similar to this, but now I know the unique methods used without getting it too oily! I also made the Sweet and Sour Chicken to go with this.
If you want a sesame infused flavour, you can add sesame oil. I suggest leaving it out for your first go, because as an avid user of sesame oil, I really did enjoy this one as is!

Other adaptions include the use of peas, mushrooms, baby corn, string beans…it’s up to you!

Ingredients:

• 1 cup diced carrot, steamed
• 1 125 gram corn, drained
• 2-3 cups cooked rice (from the day before)
• 1/3 vegetarian ham diced
• pinch pepper
• pinch salt
• 1 tsp ginger mince
• 2 tsp garlic mince
• 1/3 cup soy bean sheets or dau bau
• 1 tbs soy sauce
• a little olive oil for frying to begin with

Instructions:

1. Using a wok, add some oil to it and onced heated, fry the vegetarian ham with the ginger and garlic.
2. Add the carrots and corn, frying until cooked.
3. Removed these from the wok and put aside to fry the rice.
4. The rice will be ready once it’s turn a darker colour and it starts to seperate.
5. Add the bean curd sheets or use real egg. Mix into the rice.
6. Mix in the soy sauce and pepper near the end.
7. Serve and enjoy!