Ingredients
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1 cup cooked brown rice (preferably day-old)
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1/2 cup firm tofu, crumbled
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1/4 cup roasted chickpeas (or use 1 can, drained and rinsed)
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1/4 cup frozen peas and carrots (thawed)
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1/2 cup frozen edamame (thawed)
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1 small bell pepper, chopped (optional)
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1/2 small onion, chopped
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1 clove garlic, minced
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1 tablespoon maple syrup
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1 teaspoon five-spice powder
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1 teaspoon hoisin sauce
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1 teaspoon Bragg Liquid Aminos or tamari (for gluten-free option)
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Sesame seeds, green onions, and/or nori sheets for garnish (optional)
Directions
Subtitle: Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Low-Carb, Nut-Free, Oil-Free, Quick & Easy, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste!
Description: This mouthwatering fried rice is packed with protein from tofu, chickpeas, and edamame, making it a nutritious meal that’s perfect for any occasion. It also incorporates traditional Chinese seasonings like hoisin sauce and five-spice powder, ensuring an authentic taste. Plus, it can be prepared without oil, nuts, soy, or animal products, catering to various dietary needs!
Ingredients:
* 1 cup cooked brown rice (preferably day-old)
* 1/2 cup firm tofu, crumbled
* 1/4 cup roasted chickpeas (or use 1 can, drained and rinsed)
* 1/4 cup frozen peas and carrots (thawed)
* 1/2 cup frozen edamame (thawed)
* 1 small bell pepper, chopped (optional)
* 1/2 small onion, chopped
* 1 clove garlic, minced
* 1 tablespoon maple syrup
* 1 teaspoon five-spice powder
* 1 teaspoon hoisin sauce
* 1 teaspoon Bragg Liquid Aminos or tamari (for gluten-free option)
* Sesame seeds, green onions, and/or nori sheets for garnish (optional)
Instructions:
1. Cook the brown rice according to package instructions and allow it to cool completely.
2. Preheat a large nonstick pan over medium heat. Add the tofu, chickpeas, peas and carrots, and edamame. Stir-fry until heated through.
3. In a separate bowl, whisk together the maple syrup, five-spice powder, hoisin sauce, and liquid aminos (if using). Pour the mixture into the pan with the vegetables.
4. Cook, stirring constantly, until the liquid has evaporated and the vegetables are coated in the sweet and savory sauce.
5. Fluff the cooled brown rice with a fork and fold it gently into the wok. Continue stir-frying everything together until well combined and heated through.
Serving suggestions:
* Serve hot as a main course, accompanied by steamed broccoli or sauteed greens.
* Pack into individual containers for easy lunches or work snacks.
* Use leftover rice and veggies to create a delicious fried rice salad by adding your favorite greens, dressing, and optional proteins like grilled chicken or shrimp.
Note: For a spicier version, you can add 1-2 teaspoons of sriracha or red pepper flakes to the sauce mixture before cooking.
Steps
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1
Done
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Cook the brown rice according to package instructions and allow it to cool completely. |
|
2
Done
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Preheat a large nonstick pan over medium heat. Add the tofu, chickpeas, peas and carrots, and edamame. Stir-fry until heated through. |
|
3
Done
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In a separate bowl, whisk together the maple syrup, five-spice powder, hoisin sauce, and liquid aminos (if using). Pour the mixture into the pan with the vegetables. |
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4
Done
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Cook, stirring constantly, until the liquid has evaporated and the vegetables are coated in the sweet and savory sauce. |
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5
Done
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Fluff the cooled brown rice with a fork and fold it gently into the wok. Continue stir-frying everything together until well combined and heated through. |
