No-Fry Vegan Fried Rice
ekilu Team
ingredients
9
Difficulty
Easy
Time
20'
2 servings
Fresh ingredients
tofu
4 oz
zucchini
1/2 unit
carrot
1 unit
Pantry ingredients
turmeric
1 pinch
olive oil
1 tbsp
rice
1 cup
canned pea
1 small jar
salt
1 tsp
soy sauce
2 tbsp
Instructions
1
Pour about 4 cups of water into a pot, once it starts to boil, add a teaspoon of salt and the rice. Let it cook until it is soft, but still firm. Drain in a colander and set aside.
2
With the help of a fork, lightly mash the tofu so it crumbles a bit and cook it in a pan with some water, a tablespoon of oil, and a pinch of salt. Cook until it it has more of a gelatinous and soft texture (like an egg). You can add a teaspoon of turmeric so that it becomes yellow.
3
Chop the carrot into small pieces and fry them in a pan. If the peas are frozen then add them with the carrots, and let them cook (if they are canned, drain them and set aside). Do the same to the zucchini as you did the carrots.
4
After, add the rice to a bowl and add the chopped carrots, zucchini, and peas. Also add the tofu scramble and mix. To finish it off, add some soy sauce and mix well. You're now ready to enjoy!
Tips & Tricks
For a ham substitute, use marinated zucchini! You only need 30 extra minutes before you start the rice. The marinade is: 2 ounces of vinegar (ume plum vinegar if you have it, or else red wine vinegar), 3.5 ounces of water, 1/3 of a baked beet cut into pieces, and 1 tablespoon of soy sauce. Also add: 1 tablespoon of garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon sweet paprika, 2 tablespoons sugar, and a pinch of salt. When the zucchini has marinated for 30 minutes, cook it in the pan with the rest of the ingredients.
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