How to...Make Killer Veggie Fried Rice with Tofu

Chop all the vegetables: mushrooms, baby bok choy, fresh broccoli, scallions, garlic, bean sprouts, and jicama.

Prepare the firm tofu by marinating it in soy sauce and black pepper.

Heat a wok and add peanut oil.

Add garlic to the hot oil and sauté until fragrant.

Add chopped onions and mushrooms to the wok to heat up the tofu first.

Add the marinated tofu to the wok and stir-fry for a couple of minutes.

Season the tofu with more soy sauce and cracked pepper while cooking.

Remove the tofu from the wok and set aside.

Add more peanut oil to the wok and heat it up.

Add the remaining garlic and half of the scallions to the wok.

Add mushrooms to the wok and season with soy sauce.

Add thicker pieces of broccoli, pea pods, and bean sprouts to the wok and stir-fry for a few minutes.

Remove the vegetable mixture from the wok and set aside.

Add more peanut oil to the wok and heat it up again.

Add egg whites to the wok and season with black pepper, cooking until set.

Remove the cooked egg whites from the wok and set aside.

Add more peanut oil to the wok and heat it up.

Add the remaining onions and thicker pieces of broccoli to the wok and stir-fry for 2-3 minutes.

Add the cold brown rice to the wok and mix it with the vegetables.

Add the previously cooked vegetable mixture back into the wok along with the jicama, bok choy, and bean sprouts.

Add the cooked tofu back into the wok and mix everything together.

Season with soy sauce and mix thoroughly until everything is heated through.

Equipment Needed

Spice Level:

Dietary

Allergens