Ingredients

1 bag Protein Crumbles

1 bag Adda Veggie Original Blend

2.1 lbs Mushrooms (Cremini or White Button)

1 cup Cooking oil

2.5 cups water

1/2 cup Ginger, minced

3/4 cup Garlic, minced

6 stalks Green Onion, sliced (separate greens and whites)

1.2 lb Carrot, small dice

1.2 lb Red Bell Pepper, small dice

0.9 lb Cabbage, shredded

1/2 cup Soy Sauce, low sodium

1/2 cup Vegetarian Oyster Sauce

6 cups Brown Rice, dry

9.5 cups Water (to cook rice)

Instructions

Pre-heat oven to 350°F.
Cook rice: Combine 9.5 cups of water and 6 cups dry rice in a hotel pan. Cover and bake in pre-heated oven for 45 minutes or until done.
Line 1 sheet pan with parchment paper.
In a large mixing bowl, add full bag of Adda Veggie Protein Crumbles and soak in 2.5 cups of water for 5 minutes, stirring halfway.
Stir in Adda Mix and mix well.
Dice mushrooms into roughly 1⁄4” pieces and add into prepared mixture.
Stir 1/2 cup of cooking oil into the prepared mix.
Spread the mix out evenly on the lined baking sheet.
Bake for 20-25 minutes, stirring halfway. Ground crumble will appear slightly browned when ready.
Mix low-sodium soy sauce and oyster sauce in a bowl. Set aside.
Heat a rondeau pan or tilt skillet to medium high heat. Add 1/2 cup oil, then add scallion whites, ginger and garlic.
When garlic starts to brown, add carrot and bell peppers. Sauté until vegetables are tender crisp.
Add rice and stir fry until everything is evenly mixed. Add soy sauce/oyster sauce mixture. Stir fry until mixed together evenly.
Add cabbage and stir fry until mixed evenly. Remove from heat.
Add the Adda Veggie crumble and mix evenly.
Portion 1.5 cup fried rice into bowls. Garnish with scallion greens.
Critical Control Point: Hold Adda Veggie crumble for hot service at 135°F or higher.