VEGAN Spicy Sriracha Fried Rice ?@mymeatlessmeals
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• 200 g firm tofu, drained and crumbled
• 1 tbs cooking oil
• 1 tsp black salt (use 1/4-1/2 tsp of sea salt if you don’t have black salt, it’s included in this recipe to give an eggy aroma, that’s all). • 70 g bell peppers, diced
• 100 g carrot, diced
• 50 g mushrooms, diced
• 40 g jalapeño peppers, diced
• 1 tbs chopped garlic
• 200 g REFRIGERATED cooked brown rice
• 1-2 tbs liquid aminos/ soy sauce
• 3 tbs (or more) sriracha sauce
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Instructions:
1. In a wok or a nonstick pan, add cooking oil and crumbled tofu, followed by black salt. Cook down until tofu has dried and crisped up.
2. Add vegetables and continue to cook for another 3-5 minutes before adding refrigerated brown rice.
3. Add liquid aminos or soy sauce and sriracha sauce. Fold (toss) everything together.
4. Have a taste and add more seasonings to your liking.
5. Serve hot with a side of vegan fried egg (optional) or steamed veggies.
6. In case you’d like to include this as part of your weekly mean plan, only stir fried the ingredients for a few minutes; they’d continue to cook when you reheat them later.
7. Indulge. ❤️
*you may add other vegetables like broccoli, green peas, onions, etc. if you’d like- this recipe is merely a suggestion. ?
