This stir-fry makes for an easy family meal. My children love fried tofu and rice, and will eat it leftover for breakfast too! Leftover brown rice, black rice, or white rice can all be used in this recipe; I usually use whatever type of leftover rice I have on hand. It is best to use completely cooled rice when making fried rice so that the rice doesn't clump together.
Preparation Note
At least an hour before you would like to make this fried rice recipe (or the day before), cook 2 cups of white rice and then let it cool. It is best to use day-old rice for fried rice. Cold rice doesn't clump together when you add it to a stir fry like freshly cooked rice does.
Ingredients
Tofu
16 ounces
extra firm tofu
cubed
2 tablespoons
wheat-free tamari
1 tablespoons
avocado oil
Vegetables & Rice
2 tablespoons
avocado oil
2 large
carrots
sliced
1 heads
broccoli
chopped
(about 3 cups)
1 bunches
green onions
cut into 1-inch pieces
2 teaspoons
finely grated
fresh ginger
5 cups
cooked
white basmati rice
1 cups
frozen peas
2 tablespoons
wheat-free tamari
2 teaspoons
toasted sesame oil
(optional)
2 teaspoons
brown rice vinegar
