15 Minute Broccoli Fried Rice | Chinese Vegan Fried Rice

cooked rice

🥗Healthier: quinoa

💰Cheaper: cauliflower rice

Quinoa adds protein while cauliflower rice lowers carbs.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

egg

🥗Healthier: tofu

💰Cheaper: flaxseed meal

Tofu provides protein without cholesterol, flaxseed is an egg substitute.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is budget-friendly.

Wash jasmine rice until the water is clear.

Steam 1 cup of jasmine rice with 1 cup of water for 25 minutes.

Let the rice cool for 10 minutes and refrigerate until the next day.

Mince 2 cloves of garlic and 1 inch of ginger.

Remove seeds and dice half a chili pepper.

Cut 2 cups of broccoli into 1 inch pieces.

Crumble 100 grams of extra firm tofu and mix with a quarter teaspoon of turmeric, half teaspoon of mushroom powder, and half teaspoon of nutritional yeast.

In a wok, heat 1 tablespoon of vegetable oil over medium-low heat.

Sauté ginger and chili for 2-3 minutes until fragrant.

Add minced garlic and sauté until it starts to brown.

Add crumbled tofu and sauté for 1 minute until it turns a brighter yellow color.

Add broccoli and sauté for about 4 minutes until tender and bright green.

Add overnight rice and break it up with a metal spatula to coat with tofu and broccoli.

Season with a quarter teaspoon of white pepper, 2 teaspoons of soy sauce, half teaspoon of sesame oil, and a quarter teaspoon of bamboo salt.

Mix all the seasonings well and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens