Veggie and Tofu Fried Rice

Veggie and Tofu Fried Rice

YIELDS: 4 Servings PREP TIME: 10 mins COOK TIME: 30 mins TOTAL TIME: 40 mins

2 cups long grain white rice
2 cups chicken stock
2 cups water
2 tsp turmeric
14 oz (1 block) extra firm tofu, cubed
2 tbsp bacon fat (or coconut oil)
2 tsp hot chili oil
2 tsp sesame oil
2 Thai chili peppers (or other small, spicy pepper), thinly sliced
1 red bell pepper, thinly sliced
3 green onions, thinly sliced
½ yellow onion, thinly sliced
1 ½ cups frozen peas
1 cup shredded carrots
1 tbsp gluten-free soy sauce
½ tsp cardamom
1 tsp white pepper
1 pinch salt
2 eggs
Tools 
Saucepan 
Large skillets 

  1. Combine the rice, chicken stock, water, and turmeric in a large saucepan over medium-high heat.
  2. Bring to a boil, reduce heat to low, cover and simmer until all of the liquid has absorbed.
  3. Heat 1 tbsp bacon fat, 1 tsp chili oil, and 1 tsp sesame oil in a large skillet over medium-high heat.
  4. Sauté the tofu until browned on all sides. Remove from heat and set aside.
  5. In a separate skillet, heat the remaining bacon fat, chili oil, and sesame oil over medium-high heat.
  6. Add the Thai chili pepper, red bell pepper, green onion, yellow onion, carrots, and peas to the pan.
  7. Sauté for about 5 minutes, until softened and browned then season with the soy sauce, cardamom, white pepper, and salt.
  8. Crack the eggs into the pan and cook while stirring constantly. Add the rice to the pan and mix well.
  9. Remove from heat, stir in the tofu, taste and adjust seasoning, if needed.
  10. Serve and enjoy! (This goes great with my recipe for Asian Grilled Chicken.)

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