What to do when you make too much stuffing for gyoza making? Fried rice!
When I make gyoza, I always make little too much stuffing and run out of wrappers/skin at the end. One thing I could do is freeze it and then defrost it when I make gyoza again. But this gyoza stuffing is actually great for making fried rice as it contains necessary herbs (garlic and ginger) as well as salt and all the vegetables are minced already.
First, defrost the frozen, leftover gyoza stuffing in a microwave (don’t over do it!).
Second, to make fried rice, it’s a good idea to pre-coat the rice with oil so that when you start stir-frying, rice grains don’t stick to each other. Add 1 tsp of sesame oil to a bowl of cooked rice and mix to let the rice grains get coated with oil. If you are using dry (not sticky) rice, like jasmine or basmati, then you don’t really need to do this step.
The third and last step is the frying part. Heat 1 Tbsp rice bran oil and add finely chopped 40g vegan kimchee and about 1/4 cup of defrosted gyoza stuffing. Stir well. Add the rice and stir well.
Add a dash of soy sauce and stir well.
I added kimchee to my fried rice for extra flavor, but you could make it without kimchee and it would still taste great! You could also add bunch of other vegetables like broccoli, green peppers or mushrooms to make it the main dish of the table.
Vegan Fried Rice with Leftover Gyoza Stuffing
- 1/4 cup leftover gyoza stuffing
- 40g vegan kimchee
- 1 bowl of cooked rice
- 1 tsp sesame oil
- 1 Tbsp rice brain oil
- a dash of soy sauce
- If frozen, defrost the leftover gyoza stuffing in a microwave.
- Finely chop vegan kimchee.
- Mix sesame oil with cooked rice. Mix well to coat each rice grain with oil.
- Heat rice bran oil and add finely chopped vegan kimchee and about defrosted gyoza stuffing. Stir well. Add the rice and stir well.
- Add a dash of soy sauce and stir well.