Recipe Now That’s What I Call Veggie Fried Rice
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Have you ever ordered vegetable fried rice and felt it was more like rice with six peas and half a carrot? Now presenting: the power to make your veggie fried rice as veg-packed as you so desire!
You will need
Serves 4
- 300g firm tofu
- 2 tablespoons tamari
- 1 teaspoon Chinese five-spice
- 1 cup brown rice
- 2 tablespoons maple syrup
- 2 tablespoons peanut oil (or nut-free oil if required)
- 60g (3/4 cup) frozen peas, thawed
- 1 small carrot, sliced
- 200g fresh baby corn, chopped
- 1/2 cup sliced mushrooms
- 1 1/2 teaspoons ginger, minced
- 2 cloves garlic, minced
- 1 spring onion, chopped diagonally
- 1 tablespoon sesame oil
- Small red chilli, sliced, for garnish
- Coriander, for garnish
Directions
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Step 1
Preheat oven to 180°C and line an oven tray with baking paper.
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Step 2
Cut the tofu into 1 x 1.5 cm cubes. Place in a bowl and lightly toss with 1 tablespoon tamari and five-spice. Transfer it to the baking tray and bake for 25-30 minutes, until slightly dried out.
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Step 3
Meanwhile, place brown rice into small saucepan with 2 cups water and place over high heat. Bring to a boil then reduce heat to a simmer. Cover with lid and cook for 12-15 minutes or until water is absorbed. Remove from heat and set aside.
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Step 4
When tofu is done remove it from the oven, drizzle with maple syrup and toss to coat it on the baking tray. Set aside.
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Step 5
Place a wok over high heat and pour in peanut oil. After 30 seconds add peas, carrot, corn, mushrooms, ginger and garlic. Toss for 2-3 minutes or until cooked. Follow with spring onion, rice, tofu, remaining tamari and sesame oil, and toss for a further 1 minute.
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Step 6
Remove from heat and transfer into serving dish. Garnish with chilli and coriander and serve immediately.
