Vegetable and Tofu Brown Fried Rice
This dish is a healthy alternative to take out fried rice, but it doesn't compromise on flavor! Its got brown rice, tofu, vegan scrambled eggs, and tons of veggies that you're going to love!
Equipment
- wok
Ingredients
Brown Rice
- 1 cup brown rice Jasmine, rinsed
- 1.5 cups water
Vegetables
- 1 head broccoli chopped finely
- 1 red pepper diced
- 2 large carrots diced
- ½ yellow onion diced
- 1 cup peas room temp
- 1 cup corn room temp
- 1 inch ginger minced
- 4 cloves garlic minced
- 14 oz firm tofu cut into small cubes
- 1.5 cups JUST Egg
- high smoke point oil Avocado, sunflower, or peanut
Seasoning
- 4 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp vegan oyster sauce
- 2 tsp sugar
- 0.5 cups green onions green part, sliced
Toppings
- green onions green parts, sliced
- sesame seeds
Instructions
- Rinse the brown rise in water. Bring 1.5 cups of water to a boil. Add the rise and reduce to a simmer, cover and steam for 30 minutes. When it is done cooking, fluff up the rice with chopsticks or a fork for several minutes to release the steam and cool it down.
- While the rice is cooking, press your firm tofu for 15 minutes. Chop the broccoli, red pepper, carrots, and onions. Add them to a bowl along with the peas and corn and mix together.
- Mince your garlic and ginger and set aside.
- Cut the tofu into 1/2 inch cubes and set aside.
- Make the seasoning by combining the light soy sauce, dark soy sauce, vegan oyster sauce, and sugar.
- Heat a wok or large non-stick pan over medium-high heat and add 1 tbsp of oil. Add the tofu cubes and stir-fry until lightly browned, about 5-7 minutes. Remove and set aside.
- Add the chopped vegetables to the wok and stir-fry for 5-7 minutes, or until slightly softened. Add the minced garlic, ginger, and 2-3 tablespoons of the sauce to the wok. Stir-fry until fragrant, about 1 minute.
- Remove the veggies and add the JUST Egg to the wok. Scramble until mostly cooked, then add the cooked rice. Use a spatula to press the rice against the hot wok surface, continuously stirring and flipping to ensure even cooking. Cook until the rice starts to fry up and change colors to a light golden brown.
- Add back the cooked tofu and vegetables, along with the remaining sauce. Stir-fry for a few more minutes, until everything is heated through and well combined.
- Stir in the green onion tops last and cook for one more minute.
- Serve topped with green onions and sesame seeds
Notes
To make this dish gluten free substitute the light and dark soy sauce for gluten free tamari.
You can use leftover rice if you have it available and skip the first step, just make sure that the rice is at room temp. It also helps to break the rice apart with your hands to ensure even cooking for each grain of rice.
Make this spicy by adding red chili flakes along with the aromatics in step 7
Swap out or omit any veggies. You can use what you have on hand making this recipe a great way to clean out the fridge!
To achieve the rounded look in the plated dish, press the finished fried rice into a bowl. Place a plate on top and then flip it over.