Vegetable Fried Rice
Ingredients
The base
-
3
cups
cooked, cold, dry rice
-
8
ounces
tofu (or two eggs, whisked)
The vegetables
-
2
leeks
chopped and rinsed
-
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
cloves
garlic (rough chopped)
-
1
onion
diced
The flavorings
-
4–5
tablespoons
coconut oil (or peanut oil, olive oil, or use butter or ghee)
-
3
tablespoons
soy sauce or GF liquid aminos
-
1
teaspoon
toasted sesame oil
-
1/4
cup
scallions
-
1–2
teaspoons
Furikake or toasted sesame seeds
-
salt and pepper
to taste
-
optional
sriracha sauce
Instructions
- Heat oil in a non-stick skillet and scramble the tofu or eggs, then set aside.
- In the same pan, sauté leeks or onion until tender, then add garlic and cook briefly.
- Add longer cooking veggies first, then quick-cooking veggies, and set aside when tender.
- Crisp up the rice in the skillet, spreading it out and letting it get crispy without constant stirring.
- Combine the crispy rice with the cooked veggies and scrambled tofu or eggs.
- Season with soy sauce, sesame oil, and adjust flavors to taste.
- Serve garnished with scallions and Furikake, with optional sriracha.
Nutrition Facts (estimated)
Servings
4
Calories
453
Total fat
21.9g
Total carbohydrates
52.5g
Total protein
16.9g
Sodium
372.9mg
Cholesterol
0mg
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