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Very Veggie Vegan Fried Rice

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 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.