Ingredients
Scale
- 1 cup cooked jasmine rice (preferably cold, day-old rice)
- 1/2 cup extra-firm tofu, crumbled (or precooked plant-based sausage)
- 1/4 cup frozen peas and carrots mix
- 1 tablespoon soy sauce or liquid aminos
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground turmeric (for color)
- 1 green onion, sliced
- Optional: Sriracha or chili crisp for heat
Instructions
- Step 1: Preparation. Gather all your ingredients. If you are using tofu, pat it dry with a paper towel and crumble it into small pieces with your hands to mimic the texture of scrambled eggs. If you are using leftover rice that has clumped together in the fridge, gently break it apart with a fork while it is still cold. Slicing your green onions now ensures they are ready for the final garnish.
- Step 2: Cooking. Place a non-stick skillet or wok over high heat and add the toasted sesame oil. Once the oil is shimmering, toss in the crumbled tofu and the frozen peas and carrots. Sauté for about 90 seconds until the vegetables soften and the tofu begins to turn golden. Add the cold rice to the pan, sprinkling the garlic powder and turmeric over the top. Stir-fry vigorously for another 90 seconds, pressing the rice into the pan to get those coveted crispy bits.
- Step 3: Plating. Pour the soy sauce over the rice and give it one final quick toss to ensure every grain is coated and savory. Remove the skillet from the heat immediately to prevent the rice from getting mushy. Scoop the fried rice into a bowl and top it with a generous handful of fresh green onions. Drizzle with Sriracha or chili crisp if you want a spicy morning wake-up call.
- Cook Time: 5 minutes