Tofu Fried Brown Rice

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I have been putting off posting a fried rice recipe for almost a year, even though I make it at least once a month.  The beauty of fried rice is that you don’t have to strictly follow a recipe and so I’ve been dreading having to actually take the time to measure out the ingredients.  I usually make this when I have leftover rice that needs to be eaten, so I just throw in whatever vegetables or proteins I just happen to have.

Also, this is by no means an “authentic” recipe. This is just how I make my fried rice and I love it!

This is just a basic recipe that you can easily customize to your preferences.  I like more proteins and vegetables, but you can add less of those if you want the fried rice to have more rice in it.  Some ideas for other veggies you can add are carrots, chopped green beans, zucchini, corn, and broccoli.  I also like using chicken or shrimp in my fried rice which I marinate overnight with diced onions, salt, pepper, and garlic powder.

Hope you guys try this one out and it becomes one of your go-to recipe for leftovers, too 🙂

Tofu Fried Brown Rice
(serves 4)

1 14-oz packaged of tofu, drained and cut into bite-sized cubes
8 tsp vegetable or canola oil, divided
4 eggs
3 cloves garlic, finely diced
1/4 red onion, diced
2 cups cooked brown rice
1 tbsp soy sauce
2/3 cup frozen peas
chopped green onions, to garnish

  1. Preheat oven at 400 degrees.  On a baking sheet, combine tofu and oil with a dash of salt and pepper.  Bake for 25 minutes, tossing once or twice during cooking time.  Set aside.
  2. Beat eggs in a small bowl with a dash of salt and pepper.  Heat 2 tsp of oil on a large frying pan or wok at medium-high heat.  Pour in eggs and scramble them.  Set aside.
  3. Wipe pan clean and add last 2 tsp of oil on medium-high heat.  Stir fry garlic and onions for about a minute and then add brown rice.  Cook for 1-2 minutes, mixing constantly.  Add soy sauce and continue mixing for another 1-2 minutes.  Add peas and continue mixing for 2-3 minutes.  Then add tofu and scrambled eggs and combine thoroughly for another 3-4 minutes.
  4. Turn off heat and place lid on pan.  Allow to sit for 5-10 minutes for flavors to blend.  Garnish with green onions before serving.
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