Easy Vegan Egg Fried Rice

• Vegan
• Gluten free

• Produce

  • 2/3 cup Chives

• Refrigerated

  • 1 block Tofu, extra firm

• Condiments

  • 1 tsp Mirin
  • 2 tsp Soy sauce

• Pasta & Grains

  • 2/3 cup Brown rice

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tsp Vegetable oil

• Liquids

  • 1 cup Water

Found on thelazybroccoli.com

Description

Directions

• Rinse 2/3 cup of brown rice and cook it with 1 cup of water.
• While rice is cooking, cut chives into small pieces, I use approximately 2/3 cup of chopped chives but 1/2 to 1 cup is good.
• Youll probably be done chopping before the rice is done cooking so just relax for awhile 🙂
• When the rice is done cooking, set it aside. Heat 2 teaspoons of vegetable oil in a frying pan, on medium to high flame.
• When the pan is hot enough, crush the block of tofu with your hands and crumble it into the frying pan. When you first squeeze it water will come out, so what I do is when I first crush it between my hands I do it over the sink and let as much water drip out. When I think most of the water is out, I go back to the pan and crush it some more, releasing the tofu bits into the pan. Hope that makes sense!
• Over high flame, fry the crumbled tofu in the pan with a pinch of salt. Im a big believer of frying tofu with some salt to get that golden outer layer.
• When the tofu has mostly achieved a golden brown colour, add in the chopped chives. Let it fry for about a minute.
• Next, add the cooked rice and fry for a few minutes on high heat. If using freshly cooked rice, youll need to at least fry until the rice is no longer wet. Add some mirin or rice wine at this point if you have it, but if not, its no problem.
• Turn off the heat and add in 2 teaspoons of soy sauce, mixing it in well. If your pan was hot enough the soy sauce will cook off.
• Chances are the fried rice isnt salty enough, so salt it to taste. Then were done!