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Soya chunk fried rice

2 min readrice, soya, one-pan, weeknight
Illustration for Soya chunk fried rice

A one-pan fried rice for a single hungry person. The soya chunks do the heavy lifting on protein, the vegetables stay crunchy, and three sauces from the fridge door — sriracha, ketchup and chilli oregano — give it heat, sweetness and tang all at once.

The rice and soya both need to cool before they hit the pan, so cook them first and do the chopping while they rest.

What you'll need

  • 50g soya chunks
  • 50g white rice
  • Half a capsicum
  • 1 carrot
  • 80–100g broccoli
  • 1 onion
  • 4 cloves garlic
  • A small piece of ginger
  • 1 green chilli
  • A handful of coriander
  • 2 tbsp oil
  • 1 tbsp sriracha
  • 1 tbsp tomato ketchup
  • 1 tbsp chilli oregano sauce
  • Salt
  • Black pepper
  • 250g curd, to serve

The recipe

1

Cook the rice

Wash the rice 3–4 times, until the water runs mostly clear. Use 75ml of water for 50g of rice. In a pressure cooker, leave the whistle off and cook on the heat for 13 minutes.

2

Boil the soya chunks

Bring a pot of water to a boil and add a pinch of salt. Drop in the soya chunks and boil for 3–4 minutes.

3

Squeeze them dry

Strain the soya chunks and squeeze out as much water as you can. Set the soya and the rice aside to cool.

4

Prep the vegetables

Slice the onion, chop the garlic, and grate the ginger. Chop the capsicum and the green chilli, slice and dice the carrot, and cut the broccoli into small florets. Chop the coriander.

5

Soften the aromatics

Heat 2 tbsp oil in a pan. Add the onion, garlic, ginger and green chilli and sauté for a couple of minutes, until the onions are turning golden. Don't let them go all the way to caramelised.

6

Add the soya

Add the soya chunks and cook for another couple of minutes.

7

Add the vegetables

Add the capsicum, carrot and broccoli. Season with salt (I use 1 tsp) and a little black pepper, then sauté for a couple of minutes.

8

Add the rice and sauces

Add the rice on top of the vegetables, then 1 tbsp each of sriracha, ketchup and chilli oregano sauce. Add the coriander and give everything a good mix.

9

Serve

That's it. Serve it hot, with 250g of curd on the side.

Make it saucier

For a stronger, saucier fried rice, use 1½ tbsp of each sauce instead of one.

The curd isn't just a garnish. Between the sriracha, the green chilli and the black pepper there's a fair bit of heat, and a cold spoonful of curd between bites calms it down.