Description
This 20-minute vegan fried brown rice recipe uses tofu, plus whatever vegetables you have lingering in your fridge.
Ingredients
Scale
- 7 ounces (half a standard package) extra firm tofu
- 2 tablespoons neutral-tasting oil, like avocado, canola, or refined coconut
- 2 cups finely chopped broccoli
- 1 small onion, diced
- 1 medium carrot, diced
- 2 cups cooked short-grain brown rice, cold from the fridge
- 1 cup frozen peas or edamame
- 1 tablespoon toasted sesame oil
- 2 medium garlic cloves, minced
- 3 tablespoons soy sauce
- Toasted sesame seeds and scallions, for garnishing
Instructions
- Start by pressing the tofu. Place it on a plate, then top with another plate or cutting board and weigh it down with something heavy (like a jar), to squeeze out as much water as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water.
- Meanwhile, heat the oil in a large non-stick skillet over medium-high heat. Add the broccoli, onion, and carrot, and cook, stirring occasionally, until the vegetables are starting to soften and brown, 5 to 7 minutes.
- Add the rice, peas, sesame oil, and garlic, and stir to combine. Cook for about 3 minutes, stirring once, until the rice is heated through and starting to get crispy.
- Meanwhile, using your fingers, crumble the tofu into small bits.
- Add the tofu to the skillet, along with the soy sauce. Stir to combine and continue to cook for about 1 minute more.
- Garnish with sesame seeds and scallions before serving.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 355
- Fat: 10.2 g
- Carbohydrates: 57 g
- Fiber: 5.1 g
- Protein: 10 g
