The Best Vegan Takeout-Style Fried Rice

frommybowl.com

Donald M

subheading: SCALE 1x 2x 3x:

subheading: For the Tofu “Egg”:

1 teaspoon peanut oil*

7 ounces (200 g) firm tofu, pressed

⅛ teaspoon ground turmeric

Optional: ½ teaspoon Kala Namak (black salt), for an eggy flavor

subheading: For the Fried Rice:

1 ½ tablespoons peanut oil*

½ yellow onion, diced

3 scallions, chopped; white and green parts divided

3 cloves garlic, minced

2 carrots, finely diced (about 1 cup/160 g)

⅔ cup (90 g) frozen peas

Salt and black pepper, to taste

4 cups (680 g) cooked rice*

3 to 4 tablespoons low-sodium tamari or lite soy sauce

½ teaspoon toasted sesame oil

Optional: toasted sesame seeds, for garnish

Directions at frommybowl.com

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