Vegan Yakimeshi

Instructions

1. 1
   Take the cold rice out of the refrigerator and use your hands to gently break up any large clumps so the grains separate easily.
2. 2
   Heat one tablespoon of neutral oil in a wok or large skillet over medium-high heat.
3. 3
   Pour the liquid plant-based egg substitute into the hot wok. Cook, stirring rapidly immediately to break it into small, loose scrambled pieces. Remove the egg from the wok and set aside.
4. 4
   Add the remaining tablespoon of neutral oil to the wok and turn the heat up to high.
5. 5
   Toss in the cold rice and the finely shredded plant protein. Stir-fry vigorously and constantly for 3-4 minutes until the rice grains begin to toast slightly and move freely.
6. 6
   Return the scrambled vegan egg to the wok and toss well to distribute it evenly through the rice.
7. 7
   Drizzle the soy sauce (or tamari) around the edges of the hot wok so it swirls and caramelizes slightly before hitting the rice. Stir immediately.
8. 8
   Season with a pinch of salt and white pepper to taste, then turn off the heat.
9. 9
   Drizzle with the toasted sesame oil and give the wok one final toss to combine everything.
10. 10
    Spoon the hot fried rice into a white ceramic bowl and finish by piling the fresh, bias-cut green scallions right on top as seen in the photo.