‘Beef’ Pepper Rice

AuthorHealthy Chef
DifficultyBeginner

Makes 1 serving of Cruelty-free, vegan, Buddhist-friendly, and non-GMO, Omnipork® 'Beef' Pepper Rice. Comprised of a proprietary blend of plant-based protein from pea, non-GMO soy, shiitake mushroom, and rice for complete protein. It is also free from cholesterol, added hormones, or antibiotics.

Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins
Ingredients
 1 (150g) pack omni strips, thawed from frozen
 Vegan butter, for cooking
 1 tsp dark soy sauce, optional for colour
 1 1/2 cups cooked and cooled Japanese rice (leftover is the best)
 1 tbsp vegan butter
 1/2 tsp ground black pepper, add more or less depending on your desired taste
 1/4 cup cooked corn kernels
 1 tbsp chopped spring onion or onion leeks
To Finish
 3-4 tbsp sweet brown sauce (recipe below), adjust to taste More pepper
Sweet Brown Sauce
 2 tbsp maple syrup or other liquid sweetener
 2 tbsp soy sauce
 1-2 tbsp water, adjust depending on desired consistency
 1 tsp garlic powder
Cornstarch slurry
 1 tbsp cornstarch
 2 tbsp room temperature water
1

Heat your cast iron pan or sizzling plate over high heat. Once it’s hot and smoking, lower to medium. Add in some vegan butter or oil. Add in the omni strips and then sauté until light brown. Add the dark soy sauce, for colour, if using, for colour.

2

Once the strips are cooked to your liking, move them to the sides of the pan.

3

Add a bit more oil or butter to the center of the pan.

4

You can pack the rice in a bowl and then flip the bowl over to create a dome shape. Place the rice in the center of the pan.

5

Add the vegan butter over the rice followed by the pepper, corn kernels, and green onions. Drizzle a generous amount of the sweet brown sauce over the rice and mushrooms. Mix everything together until everything is well coated in the sauce and the butter has melted. Finish off with more sauce and pepper, if you like.

6

Enjoy immediately while still hot.

For Sweet Brown Sauce and Cornstarch slurry
7

Heat a small saucepan over medium. Add in 1 tbsp water, garlic powder, sweetener, and soy sauce. Stir and leave to simmer and come to boil over medium heat. Feel free to add more sweetener if you want it sweeter.

8

Meanwhile, mix together the cornstarch and water in a small bowl until you have a slurry.

9

When the sauce has come to a boil, lower the heat to medium-low and then stir in the slurry. Give the sauce a good mix. It’ll slowly start to thicken. Turn off the heat. The sauce will continue to thicken as it cools. If you want a runnier sauce, feel free to add a bit more (around 1 tbsp more) water.

Category

Ingredients

Ingredients
 1 (150g) pack omni strips, thawed from frozen
 Vegan butter, for cooking
 1 tsp dark soy sauce, optional for colour
 1 1/2 cups cooked and cooled Japanese rice (leftover is the best)
 1 tbsp vegan butter
 1/2 tsp ground black pepper, add more or less depending on your desired taste
 1/4 cup cooked corn kernels
 1 tbsp chopped spring onion or onion leeks
To Finish
 3-4 tbsp sweet brown sauce (recipe below), adjust to taste More pepper
Sweet Brown Sauce
 2 tbsp maple syrup or other liquid sweetener
 2 tbsp soy sauce
 1-2 tbsp water, adjust depending on desired consistency
 1 tsp garlic powder
Cornstarch slurry
 1 tbsp cornstarch
 2 tbsp room temperature water

Directions

1

Heat your cast iron pan or sizzling plate over high heat. Once it’s hot and smoking, lower to medium. Add in some vegan butter or oil. Add in the omni strips and then sauté until light brown. Add the dark soy sauce, for colour, if using, for colour.

2

Once the strips are cooked to your liking, move them to the sides of the pan.

3

Add a bit more oil or butter to the center of the pan.

4

You can pack the rice in a bowl and then flip the bowl over to create a dome shape. Place the rice in the center of the pan.

5

Add the vegan butter over the rice followed by the pepper, corn kernels, and green onions. Drizzle a generous amount of the sweet brown sauce over the rice and mushrooms. Mix everything together until everything is well coated in the sauce and the butter has melted. Finish off with more sauce and pepper, if you like.

6

Enjoy immediately while still hot.

For Sweet Brown Sauce and Cornstarch slurry
7

Heat a small saucepan over medium. Add in 1 tbsp water, garlic powder, sweetener, and soy sauce. Stir and leave to simmer and come to boil over medium heat. Feel free to add more sweetener if you want it sweeter.

8

Meanwhile, mix together the cornstarch and water in a small bowl until you have a slurry.

9

When the sauce has come to a boil, lower the heat to medium-low and then stir in the slurry. Give the sauce a good mix. It’ll slowly start to thicken. Turn off the heat. The sauce will continue to thicken as it cools. If you want a runnier sauce, feel free to add a bit more (around 1 tbsp more) water.

‘Beef’ Pepper Rice