I used to eat a lot fried rice as a child. It is usually cooked with white rice, eggs, meat (fatty pork, cholesterol packed shrimp, dark meat chicken, etc.), veggies, and lots of oil. Even though, I don’t eat the traditional “fried rice” anymore, I still enjoy the modified version which is tasty, guilt free, vegan, and healthy!
I added tofu to this dish to give it that “egg” texture that Asian fried rice usually have. You can actually make “scrambled eggs” out of tofu. Click here to learn how.
- 4 cups of cooked quinoa
- 1 package of firm organic tofu (smashed and crumbled)
- 1 small yellow squash (chopped)
- 1 small zucchini (chopped)
- 1/4 cup of broccoli (chopped) (optional)
- 4 large cloves of garlic (minced)
- 2/3 cup of frozen peas and carrots
- 1.5 teaspoons of freshly ground ginger
- 1/6 cup of water mixed with 1 tablespoon of veggie bouillon (or just use veggie broth and add salt)
- 2 tablespoons of liquid aminos (adjust to saltiness preference)
- 2 tablespoons of rice seasoning (Nori Kumi Furikake)
- 2 tablespoon of sesame oil
- 3 pinches of turmeric (optional)
- Prepare your veggies.
- In a wok, saute minced garlic in sesame oil for a couple of minutes.
- Add veggie broth/water with bouillon.
- Add sliced veggies and cook until the squashes are a bit soft.
- Add tofu (crumbled and squished between your fingers).
- Add ginger.
- Add turmeric. Note this is for color and added benefit. Turmeric does a body good!
- Cook together until the moisture is gone.
- Add quinoa, liquid aminos, and rice seasoning.
- Cook together in medium to high heat for another 5 minutes (stirring frequently).
- Serve and enjoy!
I just wanted to share this with you…..