Spring Roll fried Rice

We have an incredible Chinese inspired recipe today. If you love spring rolls and you are a fan of vegan fried rice, this recipe is for you. I managed to put together these two and make the most amazing and flavourful Spring Roll Fried Rice ever. 

I don't know who else has suffered this before, but sometimes I just can't make up my mind on what to cook. Some days, I dance with two recipes for way too long. So much that I would end up running out of time and eating whatever I could stuff between two slices of bread. It was sad!

I guess you live and you learn. Instead of fighting it, now I go with it, and usually, I end up with a pleasant surprise on my plate. I won't lie; there have been times where the result is atrocious. But don't worry, I dare not share those experiments with you or anyone, for that matter. 

This time, I could not make up my mind between fried rice and spring rolls. So basically, I unwrapped the spring rolls and mixed the filling in with a bowl of vegan fried rice. So we have some veggies, rice, of course, a handful of spices to get the taste just right. Oh! And there's a special ingredient which you would never think goes in a bowl of rice. 

To make sure you can really taste the spring rolls in this vegan fried rice, I had to mix different ingredients and spices. Instead of only using soy sauce and calling it done, I also added ginger, garlic, soy sauce, rice vinegar, and maple syrup. This and the right kind of veggies will set us in the right direction. 

We are almost there. The only thing missing is the rice paper. However, there's no way your regular rice paper sheet would survive the tossing and turning that needs to happen when frying rice. So, instead, I took an alternative route and added chapati. 

Yep, Indian chapati bread. I know it sounds a bit crazy, but bear with me. We needed this little extra touch to really get those Chinese spring roll vibes into this dish. You can add chapati or naan, whatever you have handy. 

TO get it in the mix, first we need to fry the bread for 1 or 2 minutes on a pan. Then, chop the bread into small pieces, so it blends well with the rice; we don't want a random massive chunk of bread in there. Lastly, mix it in with the fried rice. I leave the bread until the end since I don't want it absorbing moisture from the veggies, and we don't want to have it on the heat for way too long. 

This is one of my new favourite Asian fusion vegan recipes. It is easy to make; everyone at home loves it, and it is so incredibly flavourful. So make sure to make a big batch. Everyone will want to line up for a second round!