Vegetarian chicken fried rice with beans is a delightful and nutritious twist on the classic dish. This recipe combines the savory flavors of vegan chicken, hearty beans, and colorful vegetables, all stir-fried with rice to create a satisfying meal. Perfect for using up leftover rice, this dish is quick to prepare and packed with protein and flavor.

Ingredients

For the Fried Rice:

• 3 cups cold cooked rice (preferably day-old)
• 10 oz vegan chicken strips (e.g., Morningstar Farms or your favorite brand)
• 1 can (15 oz) black beans or kidney beans, rinsed and drained
• 2 tablespoons sesame oil (divided)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1½ cups frozen peas and carrots (or fresh vegetables of your choice)
• ½ cup green onions, chopped (white and green parts separated)
• ½ cup Just Egg or scrambled tofu
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon hoisin sauce
• ½ teaspoon chili garlic sauce (optional, adjust to taste)
• Salt and pepper to taste

Optional Toppings:

• Sesame seeds
• Additional green onions
• Sriracha or hot sauce

Instructions

Step 1: Prepare the Vegan Chicken

1. In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
2. Add the vegan chicken strips and cook according to package instructions until browned and crispy. Remove from the skillet and set aside.

Step 2: Sauté the Vegetables

1. In the same skillet, add the remaining 1 tablespoon of sesame oil.
2. Add the chopped onion and sauté for about 2 minutes until translucent.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the frozen peas and carrots (or your chosen vegetables) and stir-fry for about 3–4 minutes until heated through.

Step 3: Scramble the Egg Substitute

1. Push the vegetable mixture to one side of the skillet.
2. On the other side, pour in the Just Egg or scrambled tofu. Cook until set, then mix it into the vegetable mixture.

Step 4: Combine Ingredients

1. Add the cooked vegan chicken back into the skillet along with the rinsed beans.
2. Pour in the soy sauce, hoisin sauce, and chili garlic sauce (if using). Stir well to combine everything.
3. Add the cold cooked rice, breaking up any clumps with a spatula. Stir-fry for about 3–5 minutes, ensuring everything is heated through.

Step 5: Final Touches

1. Season with salt and pepper to taste.
2. Stir in the chopped green onions (white parts) just before serving.

Step 6: Serve

1. Remove from heat and serve immediately.
2. Garnish with sesame seeds, additional green onions, and sriracha or hot sauce on the side if desired.

Tips for Success

• Use Cold Rice: Day-old rice works best as it dries out slightly in the fridge, preventing clumping during cooking.
• Prep Ahead: Have all your ingredients prepped before you start cooking since stir-frying goes quickly.
• Customize Your Veggies: Feel free to add any vegetables you have on hand, such as bell peppers, broccoli, or snap peas.

This vegetarian chicken fried rice with beans is not only quick and easy but also packed with flavor and nutrients. It’s a perfect way to enjoy a comforting meal while keeping it plant-based. Enjoy this delicious dish as a main course or as part of a larger spread!