Vegan Fried Rice with Tofu Egg
Ingredients
- 2 cups cooked rice (brown or white)
- 1 cup frozen vegetables
- 1 cup chopped kale
- 3 spring onion tips
- sprinkle of sesame seeds for garnish
- 3 tablespoons soy sauce
- juice of half a lime
- garlic
- salt and pepper to taste
- sesame oil (approximately 5 tablespoons)
Tofu egg mixture
- 1/2 block firm tofu
- 1 teaspoon black salt
- 1/2 teaspoon turmeric
- 4 tablespoons water
Preparation
Place all tofu egg ingredients except sesame oil in a blender and blitz until super smooth.
Add two tablespoons of sesame oil to a pan and heat to medium heat.
Add the tofu egg mixture to the pan and cook for 2-4 minutes, stirring continuously, until it forms an eggy texture. Remove from heat and set aside.
Crush the garlic.
Chop the kale if not already chopped.
Chop the spring onions.
In a large frying pan, add three tablespoons of sesame oil and heat to medium heat. Add the onions and sauté until translucent, 1-2 minutes.
Add the two cups of cooked rice and sauté for two minutes, stirring often.
Add one cup of frozen vegetables and cook for one minute, stirring.
Stir in the tofu egg mixture.
Add the cup of kale.
Add three tablespoons of soy sauce and mix throughout.
Add the juice of half a lime and continue stirring the mixture.
Add the spring onions.
Taste and season with salt and pepper.
Sprinkle with sesame seeds if desired.
Tips
Best to use rice cooked the day before for better texture.
Serve with a slice of fresh lime and a sprinkle of sesame seeds for extra flavor.
This dish is great for using up leftover vegetables and makes an easy lunch box filler.
