The Herbivorous Butcher Korean Ribs

Today (6/30) is the last day to enter the Triple Crown & Herbivorous Butcher giveaway and what a better way to celebrate than to share a recipe that our lucky winners can use! Be sure to enter before midnight tonight on either the TC or HB facebook & instagram pages. Thank you to those who have already enter!

Carly and Blake from We Are Meatless create this meal. You can see their work on facebook or instagram.

1 tbsp oil (vegetable or coconut)
1/2 lb vegan Korean ribs, chopped into cubes
1 VeganEgg, prepared according to directions
1/2 cup carrots, chopped
1/2 cup peas
1/2 cup scallions, sliced
1/2 cup mushrooms, chopped
2 garlic cloves, minced
1 inch ginger, grated
3 cups cold cooked rice (day old preferred)
1/4 cup liquid aminos, or soy sauce
1 tsp chili powder
1 tsp onion powder
1 tsp pepper
1 tsp sesame oil

Chop Korean ribs into small cubes, set aside
Heat 1 tbsp oil in large pan or wok, medium-high heat
Pour VeganEgg into pan, start scrambling immediately
Add carrots and peas, stir-fry for 2-3 minutes
Add scallions, mushrooms, garlic and ginger, fry for another 2-3 minutes
Add Korean ribs, stir in with mixture
Spoon cooked rice into pan
Add soy sauce, chili powder, onion powder and pepper, stir-fry for 2-3 minutes
Pour sesame oil over mixture, blend and remove from heat
Garnish with green onions and serve