Loaded Veggie Fried Rice (Serves 3 Hungry Adults)
Ingredients:
- 4 cups cold cooked brown rice
- 1 medium yellow onion, diced
- 1 ½ cups frozen peas and carrots mix (or ¾ cup each)
- 1 medium zucchini, diced
- 3 cloves garlic, minced
- 3 tablespoons low-sodium tamari or soy sauce
- 1 tablespoon rice vinegar
- 1–2 teaspoons sesame seeds (optional)
- Optional Add-in:
- 1 block (14 oz) firm tofu, crumbled
- 1 teaspoon turmeric
- Black pepper to taste
Instructions:
- Sauté veggies:
In a large nonstick skillet or wok, sauté diced onion over medium heat with a splash of water or broth until soft (about 5 minutes). Add peas, carrots, and zucchini. Cook until just tender, about 5–7 minutes. - Add garlic:
Stir in minced garlic and cook 1–2 minutes until fragrant. - Add rice:
Add the cold brown rice. Break up any clumps and stir well to combine with veggies. - Flavor it:
Pour in tamari and stir to coat everything evenly. Cook for another 3–5 minutes, stirring occasionally. - Scramble tofu (optional):
If using, crumble tofu into the pan. Season with turmeric and pepper, and cook for another 5–7 minutes, until lightly golden. - Finish:
Drizzle with rice vinegar and sprinkle with sesame seeds before serving.
