Vegan Fried Rice

Vegan Fried Rice | VG | GF |

Ingredients

• 4 1/2 cups cooked rice

• 1 cup frozen peas

• 1 cup chopped carrots

• 1 cup diced green onions

• 15.5 oz extra firm tofu (half for “egg”, half for crispy tofu)

Seasonings for tofu “egg” ~

• 1 tsp nutritional yeast

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp turmeric (for color)

• salt and pepper to taste

Sauce ingredients ~

• 1/2 cup coconut aminos

• 1/4 cup sesame oil

• 1/2 tsp garlic powder

• 1 tbsp maple syrup

• black pepper to taste

Instructions

1. Start by cooking your rice and then pre heat the oven to 400 and line a baking sheet with parchment paper.

2. Take half of your tofu and cut into small cubes. Toss with a little avocado oil, salt, pepper, garlic powder, and cornstarch. The cornstarch is optional but it will help make the tofu even more crispy. Spread the tofu out on the baking sheet and bake at 400 for about 30 minutes. Turning half way through.

3. Heat a little avocado oil in a wok or large pan over medium heat. Take the other half of the tofu and crumble it up in the pan. Add the nutritional yeast, garlic powder, onion powder, salt, pepper, and turmeric. Coat the tofu evenly and cook for about 5-7 minutes.

4. Next add the peas and carrots to the wok with the tofu “egg”. Cook for a few minutes.

5. Make your sauce by combining the coconut aminos, sesame oil, garlic powder, maple syrup, and black pepper in a small bowl.

6. Once the crispy tofu is done, add that to the wok with the other ingredients. Pour in a little bit of the sauce and mix well.

7. Add the cooked rice to the wok and then pour in the rest of the sauce. Add the green onions and combine everything until all of the rice is coated in sauce.

8. Cook the fried rice for a few more minutes. Serve with extra green onions and sesame seeds if desired. Enjoy! Leftovers will keep in the fridge for up to a week.