Vegetable Fried Rice
This vegetable fried rice is a great way to incorporate variety and nutrition into your weekly menu. This healthy dish is a creative spin on traditional fried rice that brims with colorful vegetables abundant in vitamins, minerals, and fiber. It is a delicious plant-based option for anyone looking for a quick, easy weeknight dinner or a flavorful side dish. With its colorful vegetables and distinctive sauce, it is sure to become a staple in your home.
Prep: 10 mins
Cook: 35 mins
Yield: 4 servings
Ingredients
Ingredients
Rice
- 3 cups cooked brown jasmine rice, preferably leftover and chilled
- 8 ounces extra-firm tofu, cut in ½-inch cubes
- ½ cup diced onion
- ½ cup diced carrots
- 4 garlic cloves, minced
- 1 cup broccoli florets, blanched
- ½ cup peas
- ½ cup sliced green onions
- ¼ cup toasted sesame seeds
Sauce
- 3 Tbsp low-sodium tamari
- 2 Tbsp coconut sugar or date paste
- 1 garlic clove, minced
- 1 Tbsp peanut butter
- 1 Tbsp Thai sweet or garlic chili sauce
Instructions
Instructions
- 1. Preheat oven to 425 degrees F. Place tofu on a parchment-lined baking sheet and bake for 20 minutes or until golden brown. Alternatively, cook at 400 degrees F in an air fryer for 15 minutes.
- 2. In a medium bowl, combine the sauce ingredients and set aside. Once the tofu is cooked, stir it in the sauce and let marinate for 10 minutes.
- 3. In a heated pan, sauté the onions for 3–4 minutes.
- 4. Add the carrots and garlic and sauté for 3 minutes.
- 5. Stir in the marinated tofu with sauce and the cooked brown rice. Sauté for 1 minute.
- 6. Add the broccoli and peas and cook for another minute.
- 7. Add the green onions and sesame seeds and serve immediately.
Cooking Tips
Cooking Tips
- 1. To blanch the broccoli, bring a pan of water to a boil. Have a bowl of iced water ready along with a strainer. Cook the broccoli in the boiling water for 1 minute before plunging it in the bowl of iced water using a slotted spoon. Drain and set aside.
- 2. Look for unsalted, oil-free natural peanut butter.
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