My version of vegetable tofu fried rice was inspired by this recipe for tofu fried rice: http://www.food.com/recipe/tofu-fried-rice-from-cooking-light-112705
I used to buy Trader Joe’s brand fried rice, but their versions aren’t gluten-free, so decided to make my own fried rice so my husband could enjoy it, too. And while it took a little more effort, I enjoyed my take on it more!
1 cup uncooked brown rice
2 tablespoons sesame oil
1 package of baked tofu, cut into cubes
2 cups frozen snap peas
1 Tsp garlic powder
1 Tsp ginger powder
2 tablespoons rice wine vinegar
3 tablespoons soy sauce, divided (I used gluten-free soy sauce)
1 red pepper, diced
6 large white button mushrooms, chopped
1/2 an onion, diced
20 baby carrots, chopped
Sea Salt, black pepper, and red pepper flakes
Cook rice in a pot according to instructions on package.
While rice is cooking, saute onion in the sesame oil in a large pan. Add in the mushrooms, carrots, and peppers. Add the garlic and ginger powders, and continue to cook, stirring occasionally. Sprinkle on some salt, black pepper, and red pepper flakes. Add in the tofu and then the rice wine vinegar and 2 tablespoons of soy sauce. When the rice is almost done cooking, add the frozen snap peas to the pan. Pour the rice into the pan with the vegetables and tofu (I didn’t end up using quite all of the rice). Add another tablespoon of soy sauce and stir until rice is well coated with the sauce. Crack two eggs over the rice and vegetable mixture, and stir until the eggs have cooked through.