January 20, 2019

This dish was inspired by the Shanghainese vegetable rice. A salty, moreish, all-in-one rice dish that can be eaten cold or reheated - perfect for the lunchbox. It's super easy to make and uses day-old or leftover rice. Less waste, more taste.


  • 200g cooked Grain Guru Sushi Rice (preferable cooked the night before and refrigerated)
  • 2 heads of bok choi, finely chopped
  • 200g of vegan mince (Quorn or The Meatless Farm Meat Co.)
  • 1 clove of garlic, chopped finely
  • 1 spring onion, chopped finely
  • 2 tbs vegetable oil
  • 1 tbs soy sauce
  • 1 tsp sugar
  • 1 tbs chilli oil with bits
  • 1 tbs sea salt
  • white pepper

Cooking Instructions

  1. Wash and dice the bok choi finely, close to a 2x2cm square.
  2. In a colander, sprinkle and rub the salt into the chopped vegetable. Turn it a few times and leave to pickle for 20 minutes.
  3. In a hot pan, heat up the oil and sauté the garlic and vegan mince together for about 5 minutes. Make sure to separate the chunks of vegan mince apart.
  4. Add the soy sauce, chilli oil, sugar and white pepper.
  5. Crumb the cooked rice in to the pan and stir fry for 2 minutes.
  6. Rinse the salt off the bok choi with cold water and grip it hard to remove as much water as possible.
  7. Add the bok choi into the pan and stir it in with the rice.
  8. Once all the ingredients are at the same temperature, remove the pan from the heat and serve with a drizzle of sesame oil. Add an optional garnish with coriander.

How did it go? Tag us @grainguru.uk with the hashtags #vegan, #riceandgreens and #grainguru

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