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Vegetable Fried Rice

Probably one of the most popular Chinese dishes, vegetable fried rice. And though it's not terrible for you, there is a ton of oil, butter and eggs that goes into a typical recipe. My version is just as tasty and is made with all Whole Foods.
Ready In:
20 minutes
Prep:
5 minutes
Cook:
15 minutes
Servings:
2
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Ingredients
  • 1/2 cup vegetable broth
  • 1/2 tsp turmeric
  • 2 cups leftover rice
  • 1 block of tofu, pressed and cut into chunks
  • 1/2 cup onion, diced
  • 2 medium carrots, chopped
  • 1/2 cup frozen peas
  • 3 cup cabbage, chopped
  • 1 red bell pepper, diced
  • 3 green onions, chopped
  • 3 garlic cloves, minced
Sauce Ingredients
  • 3 tbsp coconut aminos or soy sauce
  • 2 tbsp tahini
  • 1/2 tsp garlic powder
  • 1/2 tsp red chili flakes
  • 1 tbsp sesame seeds
  • 1/2 tsp ground ginger
  • 2 tbsp water

Instructions

  1. In a large saucepan over medium heat add in your vegetable broth, garlic and turmeric. The turmeric is just used for color so you can leave it out. Cook for 5 minutes.
  2. Next add in all of your vegetables and tofu, cover and cook for 10 minutes.
  3. While the veggies are cooking add all of your sauce ingredients into a bowl and whisk together until smooth.
  4. Add sauce into saucepan and cook another 5 minutes.
  5. Place in a bowl and add additional green onions or sesame seeds on top.

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