Vegetable Fried Rice

 

Vegetable Fried Rice 

Ingredients

• 8 ounces tofu 
• 4-5 tablespoons coconut or olive oil divided
• 2 leeks (chopped and rinsed) or 1 onion, diced cone #3
• 3 garlic cloves, rough chopped ( or try garlic scapes!) cone #1
• 4 cups chopped veggies: carrots, mushrooms, cabbage, bok choy, asparagus, kale, bell pepper, broccoli, broccolini, zucchini, snow peas, green beans, baby spinach, kale.
• 1 cup shelled edamame or peas (frozen)
• 3 cups cooked, cold, dry rice (or brown rice) see notes
• 3 tablespoons soy sauce or GF Liquid aminos
• 1 teaspoon toasted sesame oil
• salt and pepper to taste- or 1/4 teaspoon each
• 1/4 cup scallions
• 1-2 teaspoons toasted sesame seeds
• optional: sriracha sauce

Instructions

1. In an extra-large stick skillet, pre heat - add 2 tablespoons oil over medium heat and scramble the tofu. If using tofu, blot it dry first, and break it apart into little bits with the spatula in the pan. Season with a little salt and pepper (and if you want your tofu yellowish, add a pinch of turmeric). Set aside on a large plate. See notes.
2. In the same pan, heat oil over medium, and sauté the leeks or onion. Once tender add the garlic, saute 1-2 minutes. Lower heat to medium and add longer cooking veggies first like carrots and mushrooms, then add the other veggies, leaving the greens, kale or cabbage to add at the end. Toss in the frozen edamame and give a stir, and set the veggies aside next to the tofu.
3. Add enough oil to lightly coat the pan. Add the rice, spreading it out. Turn up heat to med-high, and let it get a little crispy, resisting the urge, to constantly stir. Flip the rice big sections, using a spatula and crisp up the other side. Once the rice is crispy enough to your liking, add back in the tofu and the veggies. Give a good stir to combine. Add the soy sauce, sesame oil and salt and pepper to taste.  
4. Taste the rice.  If it needs more flavor, add more soy sauce, salt and/or sesame oil to taste. 

RICE: Using leftover rice that is stored in the fridge uncovered, works best here. You want the rice cold and dry, so I always use leftover rice, or I make the rice ahead and refrigerate it in a baking dish, spread out, uncovered. Brown or white rice, short or long grain- all work as long as the rice is dry.