Seitan Fried Rice

3 T mixed oils (we used olive oil and corn oil, but if you can tolerate sesame, do so)
1/2 a batch of seitan, chopped
3 c frozen vegetables of your choice (we used broccoli, carrots, corn, green pepper strips)
1 can of crushed pineapple, drained, reserving juice
1 T grated fresh ginger (more or less to taste)
1 T minced garlic (more or less to taste)
1 egg, beaten
2 T plum preserves (optional)
3 c cooked rice

Heat oils in a large, heavy skillet or wok. Add seitan and vegetables, stirring frequently until thawed. Add ginger and garlic. Pour pineapple juice over all and stir throughly, placing lid over top to help steam the vegetables, about five minutes. Add beaten egg and stir until egg is cooked and evenly distributed. Add crushed pineapple, plum preserves and rice, stirring to combine and heat through.

This comes together within half an hour if you have all the pieces put together as you have time throughout the day (for example, mince the garlic, grate the ginger, and put them aside until you’re ready to cook; cook the rice when you have a moment, then set it aside).

Vegans: skip the eggs. Can’t do sugar? Skip the plum preserves. Enjoy!

About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. In December 2020, look for her next book: The Broken Grown-Ups Guide to Joyful Family Life (Our Sunday Visitor), a book about parenting spirituality for survivors of family abuse and dysfunction. Find out more at erinmccolecupp.com .

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