This stir fried rice is so quick and easy to make, customizable with any of your favourite veggies for what’s in season. Note: Day-old cooked rice is best for stir fried rice dishes. It’s a little dried out so it doesn’t get clumpy when you return it to heat. (Gluten Free and Vegan)
Heat 2 tbsp sesame oil in wok over moderate heat. Sauté ginger and asafoetida until fragrant about 1-2 minutes.
Add tofu crumble, and sauté for another 2 mins. Add carrots, celery, cabbage, and red peppers and sauté for 2-3mins. Add cucumber, green peas and broccoli and sauté for 5-7 mins. Add soy sauce, chili oil, salt, and pepper to taste and mix until well combined, about 1-2 mins.
Empty vegetables mixture into a bowl.
Heat wok over medium heat and add 2 tbsp sesame oil, once oil heated add chilled rice and sauté for 4-5 mins until rice is roasted mixing often. Add rice to vegetables mixture and mix. Optional top with fresh coriander, fresh chopped tomatoes and peanut dipping sauce.
(For peanut dipping sauce blend: 1/3 cup peanut butter, 1 tbsp rice vinegar, 2 tbsp tamari, 1 tbsp honey, 1/2 tsp grated ginger, 1/4 tsp red chili flakes, 3 tbsp water and 1 tbsp fresh chopped coriander)
Serve hot. ENJOY!
Ingredients
Directions
Heat 2 tbsp sesame oil in wok over moderate heat. Sauté ginger and asafoetida until fragrant about 1-2 minutes.
Add tofu crumble, and sauté for another 2 mins. Add carrots, celery, cabbage, and red peppers and sauté for 2-3mins. Add cucumber, green peas and broccoli and sauté for 5-7 mins. Add soy sauce, chili oil, salt, and pepper to taste and mix until well combined, about 1-2 mins.
Empty vegetables mixture into a bowl.
Heat wok over medium heat and add 2 tbsp sesame oil, once oil heated add chilled rice and sauté for 4-5 mins until rice is roasted mixing often. Add rice to vegetables mixture and mix. Optional top with fresh coriander, fresh chopped tomatoes and peanut dipping sauce.
(For peanut dipping sauce blend: 1/3 cup peanut butter, 1 tbsp rice vinegar, 2 tbsp tamari, 1 tbsp honey, 1/2 tsp grated ginger, 1/4 tsp red chili flakes, 3 tbsp water and 1 tbsp fresh chopped coriander)
Serve hot. ENJOY!
