Vegetarian Fried Rice

I’ve been trying more ways to serve meatless or low meat meals.  Generally, I’m not a huge fan of tofu. I tend to like it in Asian dishes like mapo tofu, but otherwise, I usually find it bland.  A couple of years ago, I discovered baked, pressed tofu. Tofu where the water has been pressed out, and it is seasoned and baked to a chewy consistency.  I like cutting the baked tofu into cubes and using it in stir fries and in a vegetarian fried rice dish that’s full of protein.  I usually serve this rice with stir fried vegetables for a healthy and quick dinner.

Tofu Fried Rice

8 oz. baked pressed tofu, cut into small cubes
3-4 cups cooked rice, preferrably chilled (I used brown)
1/2 cup shredded carrots
1/2 cup frozen peas
1/2 cup leftover cooked green beans, broccoli or asparagus (optional)
2 t sesame oil
1 T canola oil
3 scallions, sliced
1 T chili garlic sauce (I use Lee Kum Kee)
2 t soy sauce
1 egg, optional

In a hot skillet or work, add the oils, saute tofu, carrots, peas, leftover vegetables quickly for a minute or two.  Add the chili garlic sauce and soy sauce and stir to combine.  Add the chilled rice and toss to combine everything and mix well.  Make a well in the rice and add the egg, scramble quickly and stir into the rice. When rice is heated through, turn off the heat and add scallions and toss. Serve immediately.

Shared at $5 Dinners, Grocery Cart Challenge, and Tempt My Tummy Tuesday