Thursday, May 30th, 2013...1:23 am

Vegan Vegetable Fried Rice

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When I was in college, I went to one of those restaurants where the chef comes to your table to cook whatever you ordered and to throw sharp knives around. It was very impressive. But the best thing about it for me was that it was such a great cooking demonstration. The fried rice was so delicious and it looked easy to make if you didn’t have to throw any knives. I started making a version of that fried rice soon after and have been making vegan versions of it ever since then. Lately, the emphasis has been a little less on the fried part to make it more healthy. So today I will post the basic vegan version of my fried rice and soon I will post a few variations. This is a pretty big recipe for my big eaters. You can scale it back, or save the leftovers in the refrigerator for another meal.

Vegan Vegetable Fried Rice

2 tsp. grapeseed oil

4-5 large cloves garlic, crushed and minced

1 large onion, chopped medium

2 large carrots, chopped

4 c. broccoli chopped into small florets

1 pd. extra firm tofu, pressed

4-5 c. cooked rice, cooled (I use short grain brown, but others would work just fine)

1/3-1/2 c. soy sauce

Cut the tofu into two pieces, makingĀ  two slabs. Use non stick spray on a heavy bottomed or non-stick pan. Heat to medium and cook the slabs of tofu, browning each side lightly. Careful not to turn over too soon or it will stick. Remove from pan and put on a cutting board and let cool while preparing the vegetables.

I also use a large cast iron pan to cook the vegetables because they won’t stick, but any non-stick cookware or wok is great. Heat oil to medium high and add onion. Cook til softened and add the garlic. Stir and cook one more minute and add the broccoli and carrots and cook and stir frequently until these are softened and lightly browned, about 10 minutes. Turn off the heat. Now cut up the cooled tofu into one inch cubes and add to the vegetables. Heat up til the pan is hot again and add the rice and the soy sauce. Stir until well mixed and heated through. I use a thin metal spatula to keep the bottom from sticking because it will want to. Enjoy hot!



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