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Very Veggie Vegan Fried Rice
Course
Main Course
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Author
Melissa
Ingredients
For Tofu Scramble:
12
oz
tofu
I used super firm.
1
tablespoon
olive oil
1
tablespoon
soy sauce
2
garlic cloves, minced
⅛ -¼
teaspoon
turmeric
dash or pepper
For the Fried Rice:
1
cup
dry brown rice
Prepared according to package a day ahead of time.
1
cup
edamame, thawed if frozen
1
lb
napa cabbage, thinly sliced
½
cup
corn or peas, thawed if frozen
1
teaspoon
fresh ginger, minced
2
garlic cloves
1
tablespoon
vegetable oil
3
tablespoon
soy sauce
Instructions
For tofu Scramble:
Drain water from tofu and cut into small cubes.
Heat oil over medium heat.
Add garlic and cook for 1 minute.
Add tofu and using a spatula cut cubes into small pieces that resemble scrambled eggs.
Add soy sauce, pepper, and turmeric and stir to thoroughly combine.
Continue to cook for 5 minutes longer or until scramble is dry and browned a bit. Set aside.
For the Fried Rice:
Prepare rice according to package directions a day early than you plan to make fried rice. Keep cold until needed. I had about 3½ cups prepared.
Heat oil in wok or large skillet.
Add garlic and ginger and cook for about 1 minute.
Add napa cabbage and cook for 2-3 minutes, stirring often.
Add edamame and corn or peas and cook for 2 minutes.
Add rice and soy sauce and cook for 2 minutes longer.
Add tofu and continue cooking for about 2 more minutes.
Top with crushed red pepper flakes, if desired.