Cơm Chiên Chay (Vegan Fried Rice)

Ingredients

• 4 cups Cooked rice, day-old
• 1 block Firm tofu, diced
• 2 tbsp Vegetable oil
• 2 cloves Garlic, minced
• 1/2 cup Onion, diced
• 1/2 cup Carrot, diced
• 1/2 cup Peas
• 1/2 cup Corn
• 3 tbsp Soy sauce
• 1 tsp Sesame oil
• 2 tbsp Green onions, chopped

Instructions

1. 1Heat 2 tablespoons of vegetable oil in a large 12-inch skillet or wok over medium-high heat, which is about 375°F (190°C).
2. 2Add the 1 block of firm tofu, diced, to the hot skillet and cook for 5-7 minutes, turning occasionally, until it is golden brown and slightly crispy on most sides.
3. 3Add the 2 cloves of garlic, minced, and the 1/2 cup of onion, diced, to the skillet with the tofu. Sauté for 1-2 minutes until the garlic is fragrant and the onion begins to soften.
4. 4Add the 1/2 cup of carrot, diced, the 1/2 cup of peas, and the 1/2 cup of corn to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly tender.
5. 5Add the 4 cups of cooked rice, day-old, to the skillet. Use a spatula to break up any clumps of rice and stir it with the tofu and vegetables.
6. 6Pour the 3 tablespoons of soy sauce and the 1 teaspoon of sesame oil over the rice mixture. Stir everything together for 2-3 minutes until the rice is evenly coated and heated through.
7. 7Remove the skillet from the heat. Garnish the fried rice with the 2 tablespoons of green onions, chopped, and serve immediately.

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