Cơm Chiên Chay (Vegan Fried Rice)

Ingredients

• 4 cups Cooked Rice (day-old)
• 1 block Firm Tofu (cubed)
• 2 cups Mixed Vegetables (peas, carrots, corn)
• 1/2 medium Onion (diced)
• 2 cloves Garlic (minced)
• 3 tbsp Soy Sauce
• 1 tbsp Vegan Oyster Sauce
• 1 tsp Sesame Oil
• 1/4 cup Green Onions (chopped)
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
2. 2Add the 1/2 medium onion, diced, and the 2 cloves garlic, minced, to the hot oil. Cook for 1 to 2 minutes, stirring constantly, until they smell fragrant.
3. 3Add the 1 block of firm tofu, cut into cubes, to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the tofu is golden brown on most sides.
4. 4Add the 2 cups of mixed vegetables (peas, carrots, corn) to the skillet. Cook for 3 to 5 minutes, stirring, until the vegetables are tender-crisp.
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 other ingredients.
6. 6Pour the 3 tablespoons of soy sauce, 1 tablespoon of vegan oyster sauce, and 1 teaspoon of sesame oil over the rice mixture. Stir everything together for 2 to 3 minutes until the rice is evenly coated and heated through.
7. 7Remove the skillet from the heat. Stir in the 1/4 cup of green onions, chopped. Serve the Cơm Chiên Chay immediately.

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