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Vegan Fried Rice with Spring Vegetables
Ingredients
  • subheading: TOFU:
  • 300 g / 10.5 oz firm tofu*, pressed
  • 15 ml / 1 tbsp soy sauce or tamari (if GF)
  • 1 tbsp cornflour / cornstarch (optional)
  • 15 ml / 1 tbsp high smoke point oil (I used rice bran oil)
  • subheading: SPRING ONION OIL (optional):
  • 30 ml / 2 tbsp high smoke point oil
  • 4 spring onions/scallions
  • subheading: REMAINING INGREDIENTS:
  • 150 g / 5.3 oz tenderstem broccoli
  • 150 g / 5.3 oz spring greens / collard greens
  • 100 g / ¾ cup defrosted edamame or green peas
  • 360 g / 3 cups leftover rice*, I used brown rice
  • 20 ml / 1½ tbsp soy sauce or tamari (if GF), more to taste
  • 10 ml / 2 tsp dark soy sauce, for colour (optional)
  • 2.5 ml / ½ tsp sugar (optional)
  • a good pinch of white pepper
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