30 mins
~4 servings
With crispy soy-glazed rice and tons of veggies, this fried rice doesn’t need an egg to make it shine. An equal ratio of veggies to rice means you don’t have to feel guilty about eating licking your plate clean. If you like it spicy, dabble some of your favorite chili oil on top for extra oomph.
Ingredients
- 3 cups day-old cooked rice
- 3 cups of chopped veggies of choice (zucchini, carrots, broccoli, cauliflower, onion, mushrooms, cabbage, bell pepper, corn…)
- 1 (14oz) block of tofu cut into 1/2 inch cubes
- 2 tablespoons sesame oil
- 3 tablespoons oil for sauté
- 1/4 cup soy sauce
- 1 tablespoon maple syrup or sugar
- Optional additions: 2-3 tablespoons nut butter for richer flavor, 2-3 garlic cloves thinly sliced, 1 green onion finely chopped for garnish
Preparation
- Heat 3 tablespoons of oil on medium-high heat in a large pan or wok. Add tofu cubes and pan fry, turning over from side to side until golden on at least 3 sides, 10 mins. Transfer to a plate.
- With the pan still hot, add veggies. Sautée mixing around once or twice until browned on one side, 6 mins.
- Add tofu and rice, mix around until well incorporated. Add soy sauce, maple syrup and nut butter/garlic if using. Mix until well distributed.
- Let everything sit on the heat for 2-3 mins undisturbed depending on heat intensity of your stove top. Mix around and repeat 3 more times. Turn off heat, add sesame oil and mix until well distributed.
- Transfer to serving dish and top with green onion (optional).