This vegan fried rice recipe is the perfect dish for when you’re in a hurry, have a lot of leftover produce in the fridge, or simply craving an easy meatless dinner. Fried rice is there for you. You can substitute any vegetables you have in your kitchen for that in the recipe. This recipe specifically uses tofu, broccoli, mushrooms, onion, carrot, bell pepper and kimchi.
WHAT YOU NEED
rice:
1 1/2 cup brown rice
3 cups broth
vegetables:
1 T sesame oil
1 pack extra firm tofu, drained and pressed of liquid, cut into small squares
1/2 onion, finely chopped
4 cloves garlic, finely chopped
5 crimini mushrooms, roughly chopped
1 yellow pepper, cubed
1 small broccoli head, cut into small pieces
2 carrots, shredded
1/2 cup kimchi, chopped, optional
~1/4 cup reduced sodium tamari
1 1/2 T ginger
1/2 t red chili flakes, to your taste
1/2 t - 1 t salt, to taste
1-2 T sriracha, to your taste
2 T butter, chopped into small cubes.
toppings, optional:
cilantro
green onions
sesame seeds
Begin cooking your rice as instructed on packaging.Place tofu on a cutting board with something heavy on top to press liquid out for about 15 minutes.
In a large skillet heat sesame oil on medium heat. Add onion and garlic, cook until soft about 5 minutes. Add mushrooms and cook until some moisture is lost, add peppers and broccoli, cooking until broccoli becomes bright green and begins to get tender. Add tofu and kimchi.
Next add the ginger, chili flakes, and half of the tamari, tossing to combine. By this time your rice should be done. Transfer to the skillet with vegetables tossing to combine. Drizzle sriracha to your taste preference, add cubed butter, the other half of the tamari, toss all to combine. Toss carrots in last, this will prevent them from getting soggy. Do a taste test, adding the ~1/2 t of salt if you feel like it needs it or more tamari.
Serve with green onions, cilantro, and sesame seeds.