When complaining about the essays I have had to write for school, my dad always brings up the time he had to write a paper on rice. Rice. That was the topic. Anything and everything.
I always thought this little grain was a bit evil, but only when I was eating meat and dairy. Since my diet has changed, this little grain is one of the usuals to show up on the table in my house. I usually grab a 50 pound bag at the local wholesales market and store it somewhere dry so we have what we need for the next two months.
Its a bit ridiculous how much I rely on rice these days. White and brown, both work magnificently in the meals I make for my family. I usually cook it in my Instant Pot where it is done a lot faster than on the stove. And I serve it with curry, chili, plain with some Nacho Cheeze, or with just plain soup of some kind.
So, this week I was craving Asian food. I decided I wanted to make fried rice. Well, “Fried” rice, since I did not put any oil in it. (Is it really “fried” without oil?)
I semi-modeled it after the Chinese restaurants rice where they put egg in it, so I put tofu instead.
I started by sauteing some onions and garlic until they were fragrant. Then I crumbled in the tofu and added turmeric (for color. It really does not have a strong taste)and pepper. I stirred this for a minute.
I added in the vegetables and cooked them until they were soft, adding water when need be. Then I added in the condiments and the spices. Lastly, I crumbled in the rice and mixed really well to combined everything. I cooked for about 5 minutes and then took It off the heat.
I served this with some General Tso’s Cauliflower, and my family went nuts! They loved it! I am glad, because they are going to have it for the next three days… I did end up making enough for a small army, my family is not that big.
Go Vegan Y’all!
- 4c cooked rice, preferably 2nd day rice
- 3 tbsp soy sauce
- 2 tbsp gochujang
- 2 tsp garlic minced
- 1 red onion, chopped
- 2c peas
- 2c corn
- 2 carrots, peeled and chopped
- ⅔ block tofu
- 1 tsp turmeric
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground ginger
- 2 tbsp sesame seeds
- Place a large pan on medium high heat.
- Add the onion and garlic with 2 tbsp water. Saute until fragrant.
- Crumble tofu into the pan. Add in the turmeric and pepper and mix.
- Next add in the corn, bell peppers, peas, and carrots. Cook until carrots are soft. Add in water when need be, so the vegetables do not stick to the bottom of the pan.
- Add in soy sauce, gochujang, garlic powder, onion powder, ginger, and sesame seeds.
- Then, crumble int he "day 2" rice and mix well.
- Cook for about 5-6 minutes.
- Serve hot!
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