Vegetable Fried Rice

Who needs take-out when you can make delicious and healthy vegetable fried rice at home, complete with an egg substitute that makes it feel like it’s real Chinese-restaurant-fried rice from a carton!?

This would be a great dish to make in bulk and keep to reheat for lunches all week. It has great sources of protein in the tofu (egg substitute) and the cashews, and you can use whatever frozen veggies you have on hand!

We made this on a Saturday night with some vegan egg rolls for a cozy movie night – we made our own take-out for a delicious, different, and fun weekend dinner!

4 cups leftover cooked rice
1 package silken tofu, mashed
1/4 tsp turmeric
1/4 tsp garlic powder
1/2 tsp salt
3 Tbsp soy sauce
2 scallions, thinly sliced
1/2 tsp sugar
2-3 cups frozen vegetables of choice (I used mixed peppers, peas, and green beans)
1/2 cup chopped cashews
3 Tbsp vegetable oil
Sesame seeds for garnish, optional

In a mixing bowl, add tofu, turmeric, garlic powder, and salt and mix lightly. In a skillet, heat 1 Tbsp vegetable oil over medium high heat and add tofu mixture. Stir frequently and cook for ten minutes or until it becomes scrambled egg-like texture. Meanwhile, steam frozen vegetables until just cooked – they should still be firm and crisp. Also, in a small bowl combine soy sauce, scallion, and sugar and set aside. In a large wok or skillet, heat over high heat and add remaining vegetable oil. Once hot, add soy sauce mixture and rice and cook for 3-4 minutes, stirring constantly. Remove from heat and stir in tofu mixture, vegetables, and cashews. Top with sesame seeds if desired and serve immediately.

Serves 2-3

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