Average Recipe
Prep Time
15 minutes
Wait Time
1 hour
Cook Time
15 minutes

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. 



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