This is a quick weeknight meal recipe using leftover rice, ready in less than 20 minutes. Unfortunately, I didn’t take a picture to show you all how lovely this dish turns out.
Of course, a variety of vegetables are an integral part of this recipe. And, the tofu can be easily substituted with chicken or any other protein of your choice. This dish has a flair of Indian-Chinese cuisine (yes, there is such a thing).
What You Need
- 2 Cups of cooked rice (I used brown rice)
- 1 Cup of mixed vegetables
- 1/2 Cup of forzen shelled edamame
- 2 eggs
- 1 pky savory baked tofu
- 1/4 Cup of low sodium soy sauce
- 1 tsp of chilli flakes
- 1 1/2 tablespoons of sesame oil
- 3 Scallions
- 2 Cloves of garlic
- Salt to taste and lots of pepper
How it’s done
- Cut the tofu in 1/2 inch cubes and the scallions fine
- Whisk the eggs with a pinch of salt
- Heat a tablespoon of oil in a nonstick wok.
- Add the white portion of the scallions and crushed garlic (using your handy garlic press). Sauté for a couple of minutes till the scallions are transluscent
- Add the vegetables and sauté for 2-3 minutes. Season the vegetables with some salt.
- Push these to a side to create space in the wok so you can cook the eggs.
- Add the rest of the oil in the space and agg the eggs and scramble till cooked completely. Mix with the vegetables.
- Add the tofu and edamame and mix. Now add the rice, chilli flakes and soy sauce and mix well. Season with salt and lots of pepper. Cook for a couple of minutes more and turn off the heat. Garnish with scallions while serving.
A warm bowl of spicy, tofu fried rice is comfort food, and with the brown rice, vegetables and tofu is also a balanced nutritious meal!
