Description
A delicious and vibrant vegetable fried rice recipe featuring tofu, colorful veggies, and bold flavors.
Ingredients
Scale
- 8 ounces tofu (or two eggs, whisked)
- 4–5 tablespoons coconut oil (or peanut oil, olive oil, or use butter or ghee) divided
- 2 leeks (chopped and rinsed) or 1 onion, diced
- 3 garlic cloves, rough chopped (or try garlic scapes!)
- 4 cups chopped veggies: carrots, mushrooms, cabbage, bok choy, asparagus, kale, bell pepper, broccoli, broccolini, zucchini, snow peas, green beans, baby spinach
- 1 cup shelled edamame or peas (frozen)
- 3 cups cooked, cold, dry rice (or brown rice)
- 3 tablespoons soy sauce or GF Liquid aminos
- 1 teaspoon toasted sesame oil
- salt and pepper to taste
- 1/4 cup scallions
- 1–2 teaspoons Furikake or toasted sesame seeds
- optional: sriracha sauce
Instructions
- In an extra-large non-stick skillet, heat 2 tablespoons oil over medium heat and scramble the eggs or tofu. If using tofu, blot it dry first, and break it apart into little bits with the spatula in the pan. Season with a little salt and pepper (and if you want your tofu yellowish, add a pinch of turmeric). Set aside on a large plate.
- In the same pan, heat oil over medium, and sauté the leeks or onion. Once tender, add the garlic, sauté 1-2 minutes. Lower heat to medium and add longer cooking veggies first like carrots and mushrooms, then add the other veggies, leaving the greens, kale or cabbage to add at the end. Toss in the frozen edamame and give a stir, and set the veggies aside next to the tofu (or scrambled eggs).
- Add enough oil to lightly coat the pan. Add the rice, spreading it out. Turn up heat to med-high, and let it get a little crispy, resisting the urge to constantly stir. Flip the rice in big sections, using a spatula and crisp up the other side. Once the rice is crispy enough to your liking, add back in the tofu (or eggs) and the veggies. Give a good stir to combine. Add the soy sauce, sesame oil, and salt and pepper to taste.
- Taste the rice. If it needs more flavor, add more soy sauce, salt, and/or sesame oil to taste.
- Divide among bowls and top with fresh scallions and Furikake or toasted sesame seeds, serve with sriracha for a kick of heat.
Notes
- For meat options, refer to the notes in the recipe.
- If using brown rice, ensure it is cooked and cooled before use.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg