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 sautéed broccoli, mushrooms, onions, carrots, and green onions with 1/2 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 coconut aminos and it was exactly what I had in mind.
Veggie and Tofu Fried Rice
1/2 block of extra firm organic tofu, crumbled
4 cups brown basmati rice, cooked
2 crowns broccoli, chopped
10 oz baby Bella mushrooms, sliced
1/2 cup shredded carrots
1/2 yellow onion, diced
4 handfuls kale, finely chopped
1 tsp minced garlic
1 tsp minced ginger
4 scallions, finely sliced
1/2 cup low sodium soy sauce
1/8 cup coconut aminos
1/2 tsp pepper
- Cook brown rice, or I used leftover rice and the cold rice helps it not get mushy while cooking.
- In a large wok, sauté broccoli, onions, mushrooms, and carrots for 5-7 minutes.
- Add 1/2 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 coconut aminos and combine.
Top with extra green onions and sesame seeds!