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Vegetarian Fried Rice using Quorn™

Posted Apr 27 2010 12:00am

Quorn™ fried rice

I love “Chinese” food!  When I was younger, about every other Wednesday, my parents would take my brother and I to “China Gate”.  It was our Chinese restaurant.  It seems like most folks have that one Chinese restaurant that they trust.  We knew the owner, Li, who was a spirited, energetic, little lady and always generous with her food.  When ever she would have a new recipe, we would be her testers.  I loved going to the restaurant just for the tacky allure it had.  There were big,red, silk lanterns with stringy tassels that just teased a kid like me, metallic wallpaper with scary faces, and a bathroom breeze-way with a beaded curtain that I couldn’t resist playing in when I was done eating.  Li later moved her restaurant a hour away, leaving us a new place to find.

My parents found their new place, and when I go home to visit it seems like they’ve always just ate there the night before.  I have not really had such luck here.  It’s weird, when you move, it seems like all of the sudden, you don’t trust any of the hole-in- the wall restaurants that you were so comfortable with back home. Thank goodness for online reviews.

I started making my own “Chinese” food after my brother-in-law told me about his experience working for a little Chinese take-out place in Rhode Island.  He was the delivery boy and would take orders by phone as well.  He was telling us that once, someone called seeing if they used MSG.  He didn’t know, so he asked the owner/cook if they used MSG, to which he replied “no, no MSG”.  So, my BIL told the person on the phone that they don’t use MSG.  After he got off the phone, his curiosity was sparked and saw a dish next to the stove mounded with this powdery white stuff and he asked the cook, “hey, what’s this stuff?”, and the cook answered with a smile, “MSG!”.  Booooo!  This story made me mad and made me think of all the restaurants that boast the line, “We do not use MSG in any of our foods!” on their menu.  It has made me untrusting (not to say it’s untrue for all restaurants).  It’s better this way.  I get to know exactly what is in my food and I can tailor it to my taste buds.

We’ve gone to those Japanese steak houses for my brother’s birthday twice, and it grosses me out to see the large amount of margarine that some of these places use.  One place used real butter which made me a little more easy, but seeing them make fried rice turned me off, until I made my own!

So what is so bad about MSG?  MSG stand for Mono Sodium Glutamate – which is a free form of glutamate.  So why is that bad?  MSG destroys your hypothalamus, which controls your huger.  It makes food addictive and you always feel hungry.  MSG  can cause a whole slew of problems such as – obesity, fibromyalgia, migraines, Parkinsons Disease, Alzheimers, Diabetes, liver damage, MS, anxiety, memory loss, and the list, literally,  goes on and on.  It causes a lot of problems that deal with the brain because it acts as an excito-toxin.  It gets to the brain and cells and makes them go crazy, sending out mixed signals on hyper speed and then exhausts them (brain damage).    MSG is in almost all conventionally processed foods. This is nasty stuff and you want to stay away from it.  Do this by making your food from as many fresh, organic ingredients as you can.  MSG also has many “secret” names.  Google “MSG names” so you can know what to look out for.

Ingredients

Ingredients:

  • 1 T. toasted sesame oil
  • 1 T. virgin coconut oil
  • 1 C. Quorn™ chik n’ tenders
  • 1/3 C. veg stock
  • 3/4 C.  julienned carrots
  • 4 leaves of bok choy chopped
  • 1/3 C. bamboo shoots julienned
  • 1 T ginger finely diced (optional)
  • 1 clove of garlic sliced
  • 3 green onions sliced (reserve some for garnish)
  • 1/4 C green peas
  • 2 eggs
  • 1/2 C. veg stock
  • 1 T. butter
  • 1 1/3 C. rice (steamed)
  • low sodium tamari to taste
  • srirachia to taste (optional)

4 serving

Note: I add salt to my rice when cooking it so I don’t need as much soy sauce.

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