Lazy oil-free vegan fried rice
I love fried rice, and I have a fantastic recipe that I consider one of my few specialties. The problem with my recipe is that it requires many ingredients, lots of oil, and it takes way too long to cook. I challenged Natalie to make an easier version using simple ingredients without sacrificing taste. About 15 minutes later she emerged from the kitchen with this recipe. I must admit that it tasted way better than mine, was healthier, and she made it in a quarter of the time. This oil-free vegan fried rice is perfect if you are getting hangry, your refrigerator is almost empty, or you are just feeling lazy.
large non-stick frying pan, or wok if you are fancy
1 tsp garlic powder
1 tsp turmeric
1/2 tsp kelp granules (optional)
1 tsp onion powder
1 block extra firm tofu
2 cups of cooked rice ( any kind will do, we used a bag of pre-cooked frozen rice to save time)
steamed vegetables (we used 365 organic coastal blend which consists of corn, carrots, broccoli, and edamame)
1/4 cup Bragg liquid aminos
1/4 cup chopped green onion
Cook the tofu “egg”
Start by mashing your tofu with a fork, potato masher, or your hand if you want to get primal with it. If you are in a hurry, you can get away with not pressing your tofu for this recipe. Heat the crumbled tofu, garlic powder, turmeric, kelp granules, and onion powder in a large non-stick frying pan or wok over medium heat. Cook the tofu for approximately 10 minutes or until all of the tofu is slightly browned. Ensure you are constantly stirring the tofu so that it cooks evenly and doesn’t burn.
Add everything else
Add the rice, vegetables, green onion and liquid aminos to your pan. Cook it all together for a few minutes and serve. Grab some chopsticks and enjoy.