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Veggie & Tofu Fried Rice

Veggie & Tofu Fried Rice

Veggie & Tofu Fried Rice | Dads That Cook

By Laura

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Easy and delicious recipe for fried rice that's filled with sautéed veggies and tofu. This makes a great vegetarian main dish or serve alongside my recipe for Asian Grilled Chicken!

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 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

Cook the Rice
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.

Cook the Tofu
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.

Cook the Veggies
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.

Combine Everything
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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Ingredients

 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

Directions

Cook the Rice
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.

Cook the Tofu
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.

Cook the Veggies
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.

Combine Everything
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.)

Veggie & Tofu Fried Rice

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