Vegan hot dog fried rice — I’m not making this recipe up! Hot dog fried rice is a thing, and this plant-based version seems like it shouldn’t work — but does.
This dish is sometimes called “Chicago-Style Hot Dog Fried Rice.” Why there’s a Chicago reference eludes me. I simply couldn’t find an explanation. If anyone knows, please leave a comment!
If you think about it, this is basically an Asian-inspired veggie-filled rice stir-fry, but vegan hot dogs are used instead of the usual tofu. The crowning touch is a drizzle of yellow mustard, to emphasize the fusion flavors of the dish.
This is one of those crazy comfort food recipes, like poutine or hotdish, that sounds kind of silly on paper. Yet it’s surprisingly satisfying, and fills a need as an emergency dinner that everyone enjoys. If your produce drawer is nearing empty but you have some frozen vegetables on hand, this recipe has got you covered.
A good use for leftover rice: If you’ve got some leftover rice, this is a fun way to repurpose it. For example, all that extra rice that comes with Asian take-out can go to good use. Use any kind of rice you prefer, white or brown.
Feel free to vary the vegetables. For example, instead of the peas and broccoli, you can use a 16-ounce bag of frozen mixed vegetables — either a stir-fry blend or the kind that contains peas, carrots, corn, green beans, and lima beans. Instead of the cabbage, you can use thinly sliced kale.
- 2 tablespoons neutral vegetable oil (or 1 tablespoon each vegetable oil and dark sesame oil)
- 1 large onion, finely chopped
- 4 cups thinly sliced green cabbage (or packaged coleslaw)
- 2 cups small broccoli florets
- 1 1/2 cups frozen green peas
- 1 package (8 links) vegan hot dogs, thinly sliced
- 5 or so cups cooked rice, any variety
- 1/3 cup bottled teriyaki sauce, plus more, to taste
- 2 to 3 scallions, thinly sliced
- Freshly ground pepper or dried hot red pepper flakes to taste
- Yellow mustard for garnish
- Heat the oil in a stir-fry pan or large skillet. Add the onion and sauté over medium heat until translucent. Add the cabbage and continue to sauté until both it and the onion are golden, turning light brown.
- Add the broccoli and peas along with a little water, just enough to keep the pan moist. Cook just until they’re bright green.
- Add the hot dogs, rice, and teriyaki sauce. Stir-fry over medium-high heat for 6 to 8 minutes, or until the rice is touched with golden spots here and there and everything is piping hot.
- Stir in the scallions, then season with pepper or red pepper flakes. Taste and see if additional teriyaki sauce is needed, or simply pass it around.
- Distribute between bowls or plates, and garnish each serving with a drizzle of yellow mustard. I suggest using a disposable piping bag or small sandwich bag with a very small opening snipped from a corner. You can squeeze directly from the mustard bottle, of course, but you’ll get blobs instead of nice thin stripes.
Instead of the peas and broccoli, you can use a 16-ounce bag of frozen mixed vegetables — either a stir-fry blend or the kind that contains peas, carrots, corn, green beans, and lima beans.
Instead of the cabbage, you can use thinly sliced kale or bok choy.
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