@Becca – I had such a long long week of work the week you left this comment. Your comment totally made my day and week! Thanks for the feedback. I am happy to hear it turned out so well. I just made it again this week but tried it with tofu this time. I have to say that it’s definitely better with seitan.

I’m planning to post a recipe for Crunchy Cumin Seitan Tacos so check back soon. You might enjoy them.

@Sheila – I didn’t include a recipe for the fried rice because it wasn’t so much a recipe that I followed as much as putting it all together on the fly. Here’s essentially what I did (you will have to taste and modify the measurements b/c they are rough approximations):

Heat about 1-2 cups of day old rice in the microwave. Heat a tablespoon of sesame oil in a wide skillet. Saute 2-3 dried red peppers and half of a yellow onion, sliced in the oil on medium heat until the onions get glassy, about 3-4 minutes. Add about 1/2 cup of frozen, yellow sweet corn to the skillet and cook for 5-8 minutes until tender. Push the onions and corn to the sides of the skillet. Crack an egg in the center of the skillet. Allow it to set slightly then scramble with a spatula until well done. Push that egg to the sides and repeat with a second egg. Add the rice to the skillet and mix well with the egg-onion-corn mixture. Drizzle with sriracha and stir. Drizzle with soy sauce and stir. You should use enough soy sauce that the rice has a light brown color and tastes slightly salty. Cook for another few minutes and serve hot. I garnished with cilantro, but that’s optional. Peas would make a great addition to the rice as well.

Let me know how it turns out! This sauce is my regular rotation now.

2. We’re going to make this for sure

3. You point out subtleties that are so very true of our family. Makes me love them even more.