Vegan Eel Fried Rice

This was an interesting left over recipe. The Veganaut made us homemade vegan sushi the other night, which as always was lovely. But we had a lot of veggies, and some vegan eel (yeah, weird), leftover. It’s funny, when the Veganaut was at the Asian food store getting some vegan shrimp he texted me “wow, they have veganized every type of animal possible here.” It’s a little disturbing, but the eel looked relatively harmless so we tried it. Quite frankly, plan, it just tastes like firm tofu with seaweed on it, but since I like seaweed it was tasty.

So we had leftover parsnip, vegan eel, carrots, shitake, and cucumber, all already cut in strips. I diced them all in to tiny bits.


  • about 1 cup diced cucumber
  • about 1 cup diced carrots
  • about 1 cup diced vegan eel or other fake meatIMG_5749
  • about 1 cup diced parsnips
  • a couple Tbsp peanut oil
  • 1/2 cup cashews
  • 2 cups cooked jasmine rice
  • 1 TBsp ginger
  • 3 TBsp garlic
  • 1 TBsp coriander
  • 1/2 tsp red pepper flakes
  • 3 TBsp soy sauce
  • 1 TBsp sriracha
  •  2 TBsp lime juice

First cook your rice.

Then in a large wok add the peanut oil as with the carrots, garlic, parsnips, shiitake, and fake eel. Cook on medium high heat. Once softened add the rice, stir through and then add the ginger, coriander, red pepper flakes, sriracha, soy sauce, cashews and lime juice. Mix through and the cucumber as you are removing from heat.


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