Vegetable fried rice is a great go to dish when you don’t have a lot of time to prepare. It can be made in less than 15mn! If you ever have some leftover one day old rice and a few vegetables in the fridge, you have all you need for a delicious all-in-one vegetable fried rice. A great Chinese classic that was probably created to make sure that nothing in the kitchen was wasted. Folks in the South of China turned their leftovers into fried rice while folks in the North, used noodles and the famous fried noodles were born! This has to be one of the most flexible, forgiving and cheap dish I know. As a result, it is never the same depending on what is on hand, so it is always a big hit in our house. It is great to pack for lunch and keeps well refrigerated.
Ingredients for 3 people:
1 cake of extra firm organic tofu diced
3 cups of cooked rice
1/2 cup of green onions chopped
1-2 cloved of garlic minced
1 onion diced
1 cup of corn (fresh or canned)
1 large carrot thinly diced
1 cup of frozen peas
1 cup diced mushrooms (optional)
3 Tbl vegetable oil
1 tsp sesame (or peanut) oil
Chili paste (optional)
- Pan fry the cubes of tofu in a little oil until golden.
- Sprinkle with a dash of sea salt. Set aside covered to keep warm.
- Pan fry the onions in a little water until translucent.
- Add the carrots, add a dash of sea salt and cook for a few minutes.
- Add the corn and frozen peas and cook a few more minute mixing all the vegetables with the rice over medium heat.
- Sprinkle with some soy sauce, a little sesame oil and black pepper.
- You can mix the cubed tofu with the rice or serve it on top as in the picture.
Note: You can also add a handful of peanuts, or water chesnut (usually canned) if you want some extra crunch. I love to sprinkle some cilantro and some chili paste but that’s only if you like it spicy.