Monday, June 6, 2011

Vegan Fried Rice

My youngest son loves rice.  He would eat rice all day long if I let him. I created this recipe in attempt to mix up his rice consumption.  I left out the usual egg that one finds in fried rice and used an extra firm tofu instead. 

2-4 cups white rice cooked (long or medium grain)
3 tablespoons toasted sesame oil, divided
1/2 onion, minced
1 carrot, diced
1/2 cup frozen corn
1/2 cup frozen peas
1 package extra firm tofu
soy sauce, as needed
  1. Warm 1 tablespoon of the sesame oil in a large skillet over medium heat.  Add the onion, carrots, peas and corn.  Saute until the onion is translucent, the carrots are slightly softened and the frozen veggies are thawed.  Remove from skillet and set aside.  Crumble the tofu into the same skillet and cook until the tofu is warmed through, slightly browned and all its moisture is released.  Add some soy sauce for flavor. Remove the tofu from the skillet and reserve it with the veggies.  Add the remaining 2 tablespoons of sesame oil, and add the rice a little at a time, sauteing and adding soy sauce for flavor until the rice has absorbed the oil, and the soy sauce.  Add the reserved veggies and tofu to the rice and saute until all is well combined.
  2. Serve warm and enjoy!

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