After watching them add a pound of butter while making fried rice last weekend at hibachi, I wanted to find a healthy oil-free option that was still full of flavor. I cooked brown basmati rice in the rice cooker with miso broth which added a lot of asian flavor without tons of added calories. I sauteed a bag of frozen asian stir fry vegetables with 2/3 block of extra firm tofu (crumbled), and chopped kale. The crumbled tofu acts as the scrambled egg in the fried rice and gives it the same texture as egg. Using a nonstick wok worked really well because I could saute all of the veggies and tofu without having to use oil, and added minced garlic and ginger for flavor. I topped it off with low sodium soy sauce and it was exactly what I had in mind.
Veggie and Tofu Fried Rice
2/3 block of extra firm organic tofu, crumbled
2 cups brown basmati rice, dry
2 1/2 cups Miso Broth (TJ’s)
2 1/2 cups water
1 bag of frozen Stir Fry Vegetables (TJ’s)
4 handfuls kale, finely chopped
1 tsp minced garlic
1 tsp minced ginger
2 scallions, finely sliced
1/2 cup low sodium soy sauce
1/2 tsp pepper
- Cook brown rice with miso broth and water, then open lid to let cool.
- In a large wok, sauté bag of vegetables with 2/3 block of crumbled tofu, and finely chopped kale over medium heat.
- Add garlic, ginger, scallions, and pepper and then add the rice to the veggies.
- Top with soy sauce and combine.