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Vegetarian Fried Rice

Chef.Foodie's picture
Ingredients
  Grated fresh ginger root 1 Tablespoon
  Garlic 4 Clove (20 gm), minced or pressed
  Soy sauce 1⁄4 Cup (4 tbs)
  Rice vinegar/Cider vinegar 2 Tablespoon
  Molasses/Brown sugar 2 Teaspoon
  Dark sesame oil 2 Tablespoon
  Chili paste/Splash of chili oil 1⁄2 Teaspoon (Optional)
  Tofu cake 3⁄4 Pound (1 Cake)
  Peanut oil/Vegetable oil 3 Tablespoon
  Bell peppers 2 Medium, cut into thin strips (Red Or Green)
  Snow peas 6 Ounce, stemmed for about 2 cups
  Water 1⁄4 Cup (4 tbs)
  Cooked brown rice 4 Cup (64 tbs)
  Chopped scallions 2⁄3 Cup (10.67 tbs)
Directions

In a shallow nonreactive bowl, mix together the marinade ingredients.
Cut the tofu into strips 1 inch long, 1/2 inch wide, and about 1/2 inch thick.
Add the tofu strips to the marinade and stir gendy, using a rubber spatula to avoid breaking the tofu.
Marinate for about 10 minutes.
Prepare all of the remaining ingredients and have them at hand before starting to stir-fry.
Heat a wok or large skillet.
Swirl the oil around the wok, add the peppers, and stir-fry for 3 to 5 minutes on medium-high heat.
Addthe snow peas and water and continue to sdr-fry, uncovered, until the water evaporates and the snow peas are crisp and beginning to puff up.
Using a slotted spoon, remove the tofu from the marinade and add it to the wok.
Stir for a moment, then add the rice and heat thoroughly.
Pour on the marinade, add the scallions, and stir.
Serve immediately, garnished with chopped almonds if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Rice
Interest: 
Everyday
Cook Time: 
20 Minutes
Servings: 
4

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