Loaded Veggie Fried Rice

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:

1. 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.
2. Add garlic:
   Stir in minced garlic and cook 1–2 minutes until fragrant.
3. Add rice:
   Add the cold brown rice. Break up any clumps and stir well to combine with veggies.
4. Flavor it:
   Pour in tamari and stir to coat everything evenly. Cook for another 3–5 minutes, stirring occasionally.
5. 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.
6. Finish:
   Drizzle with rice vinegar and sprinkle with sesame seeds before serving.