VEGETARIAN FRIED RICE

Fried rice is universally appealing to all ages and now you can make it for meatless Monday with this recipe by the Calories In, Calories Out Cookbook. Fragrant stir-fried rice is full of healthy veggies and topped with protein from egg and fried tofu. You can also use this recipe for non-vegetarian occasions by adding strips of chicken, shrimp or beef.



Ingredients for servings

    stir-fry sauce

  • 2.5 tablespoons soy sauce or to taste (certified gluten-free if necessary)

  • 1 tablespoon hoisin sauce (certified gluten-free if necessary)

  • to taste Freshly ground pepper

  • fried tofu

  • 0.5 tablespoon vegetable oil

  • 6 ounces firm tofu cut into 1/4 inch cubes and blotted dry with paper towels

  • to taste Salt

  • to taste freshly ground pepper

  • egg pancake strips

  • 1 teaspoon vegetable oil

  • 1 large egg lightly beaten

  • stir-fry

  • 1.5 teaspoons vegetable oil

  • 1 small onion finely diced

  • 1 tablespoon minced garlic

  • 1 tablespoon minced fresh ginger

  • 6 cups cooked brown rice (certified gluten-free if necessary)

  • 2 teaspoons toasted sesame oil

  • 0.5 cup thinly sliced green beans

  • 0.5 cup very thinly sliced or cubed carrots

  • 0.5 cup frozen corn thawed

  • to taste Salt

  • to taste freshly ground pepper

  • 1 Pinch red pepper flakes

Directions

  • To make the sauce, in a small bowl, mix the ingredients until well combined; set aside.

  • To make the fried tofu, line a large plate with paper towels. In a very large nonstick skillet, heat the vegetable oil over medium-high heat. Season the tofu with salt and pepper, then sautĂ© it, turning frequently, until lightly browned on all sides, 3 to 5 minutes. Transfer to the prepared plate and set aside. (Do not rinse the skillet.)

  • To make the egg pancake strips for the garnish, return the skillet to medium-low heat and add the vegetable oil. Brush it over the bottom, then add the egg and swirl to thinly coat the pan, as you would for a very thin pancake. Cook until firm, about 45 seconds, then flip the egg like a pancake and cook the other side until firm. Transfer to a large plate and dab with paper towels to remove any grease. Set the skillet aside. When the egg is cool, roll it up and slice it into thin strips; set aside.

  • To make the stir-fry, return the skillet to medium-high heat and heat the vegetable oil. Add the onions and sautĂ© for 1 minute. Add the garlic and ginger and sautĂ© for 1 minute, then add the rice and increase the heat to high. SautĂ©, stirring occasionally, until the rice is heated through.

  • Push the rice to one side of the skillet and add the sesame oil to the empty space. Add the green beans, carrots, and corn and sautĂ©, stirring, until crisp-tender, about 2 minutes. Add the scallions and sautĂ© for 1 minute, then mix the vegetables with the rice. Make a well in the center of the rice, add the reserved sauce, and stir until it boils, then add the tofu and mix everything again. Season with salt, pepper, and pepper flakes, if using, garnish with the reserved egg pancake strips, and serve promptly.

Notes

Cook the rice a day in advance and refrigerate to cut down on prep work the following day. Stir-fry ingredients should be cut to a uniform small size so they cook evenly and quickly, and they should be dry so they don’t create steam.

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