Here is the recipe for my Thrice Fried Rice. Why thrice? Because I fry the tofu twice before adding it to the rice and refrying.
Thrice Fried Rice
Serves 4/prep time: 15 minutes/ Cook time: 20-30 minutes
You Will Need:
2 cups cooked brown rice
1 block extra firm tofu, cut into cubes
2 carrots, roughly chopped
1 cup peas (frozen is fine!)
1 yellow onion, roughly chopped
2 cloves garlic, minced
1 ½ cups mushrooms, roughly chopped
1 tablespoon minced fresh ginger (or 1 teaspoon dried ginger)
2 tablespoons fresh chopped basil (or 1 1/2 teaspoons dried)
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon cayenne pepper (optional)
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
2-3 tablespoons low-sodium soy sauce or tamari
2 tablespoons Earth Balance or your favorite vegan spread
oil for frying
If you press your tofu first, it will brown quicker.
Cooking your rice the day before (or night before, if you have a rice cooker!) makes this dish take less time.
Put 1 tablespoon of oil in a wok or large pan, heat over medium high. Add cubed tofu and brown on all sides, stirring often to keep from burning, 5-8 minutes.
Remove tofu and put on a plate lined with paper towels. Blot with more paper towels and let cool for 2-3 minutes. Then, put another tablespoon of oil into wok and repeat step one. In the last minute of frying, add 1 tablespoon soy sauce. Cook, then remove. Tofu will be crisp and golden!
Remove tofu again. Put Earth Balance in wok and add carrots and onion. Sautee until onion is translucent and carrots are just beginning to soften—not mushy! About 3-4 minutes. Stir constantly to prevent burning.
Add mushrooms, peas, garlic and all spices to pan. Cook 2-3 minutes.
Add rice, tofu, rest of soy sauce and mix well. Cook 5-8 minutes.
Voila! Swoon to the crooning of Bif Naked. Enjoy your meal doused in Sriracha or your favorite hot sauce. Watch a good movie with a bad actor in good company.