with sautéed celery, onion and charred carrots and peas. Served as a rice mold atop a smoked coriander, garlic and curry tomato coconut gravy. Exquisite!

Makes 10 cups rice

3 c. water

2 t. salt

3 c. Jasmine rice

Place water and salt in large saucepan. Bring to boil, add rice, stir. Return to full boil, stir again, then cover, reduce heat to low and cook 15 minutes. Remove from cover, fluff with fork and transfer to large bowl.

Meanwhile, make the gravy:

10-3/4 oz. condensed tomato soup

1 T. walnut oil

1 T.  ground coriander

1 T. mild curry powder

1 t. garlic powder

lots of freshly ground black pepper

½ t. salt

½ c. V-8 vegetable juice

½ c. Almond Breeze Almond Coconut Milk

2 t. mesquite liquid smoke

1 T. Balsamic vinegar

1 T. rice wine vinegar

salt to taste

Combine all ingredients in medium skillet, over medium heat, stirring after each addition. When gravy reaches a boil, reduce heat to low and simmer, stirring often, for 20 minutes. Turn off heat and wait till your other items are done to reheat the gravy. If the gravy thickens too much, just add a little water. I ended up adding about ¼ cup. We’re using it to smear on the plate that you’ll be putting the rice mold on, plus on top of it, so too thick won’t work – fluid like a medium-thick gravy is what we’re looking for.

Saute veggies:

3 T. walnut oil

1 c. sliced celery with leaves

1 c. coarsely cut yellow onion

14.5 oz. can sliced carrots, drained well

15 oz. can peas, drained well


2 T. walnut oil

2 t. mesquite liquid smoke

1 T. sugar

salt to taste

In extra lg. skillet, over medium heat, melt walnut oil. Add celery, onion and a little salt. Saute till celery is tender.

Add drained sliced carrots and peas. Stir to distribute, then sauté on medium-high heat till carrots become charred on the edges – very charred/black.

Add rice to veggies in skillet. Drizzle with the 2 tablespoons walnut oil and liquid smoke. Sprinkle with sugar, salt lightly, then stir well to distribute what you just added. Taste again for salt, then even rice out in the pan and let it char somewhat on the bottom. Stir again then char more rice surface, as you stir-fry what is going to be one of the best fried rice dishes you’ve ever made or eaten.

On individual serving plates, place 2-3 tablespoons sauce in the middle of each plate, smoothing it a little with the back of the spoon.

Now, take a small custard cup, or a 1 cup measuring cup, and spoon fried rice into it, packing it somewhat  firmly, making it flush with the rim. Invert the cup onto the center of the sauce, tap the bottom all around and slowing lift off cup.

Now, gently spoon another 2 tablespoons of sauce on top of each rice mold, right in the center, without spooning it down the sides.

If desired, sprinkle with freshly ground black pepper and serve.

Notes: Bet you never had fried rice like this? Don’t be put off by the canned vegetables, they work superbly in this dish. When you bring this dish out to whomever you’re serving it to, their eyes will light up. They think you’re the Chef!


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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