Cơm chiên chay (Vegetarian Fried Rice)

Ingredients

• 4 cups Cooked rice (day-old)
• 1 block Firm tofu
• 2 cups Mixed vegetables (carrots, peas, corn)
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 2 cloves Garlic
• 1 small Onion
• 2 stalks Scallions
• 2 tablespoons Vegetable broth
• 0.25 teaspoon White pepper

Instructions

1. 1Press the 1 block of firm tofu to remove excess water, then cut it into 1/2-inch cubes.
2. 2Heat 1 tablespoon of sesame oil in a 12-inch skillet over medium-high heat (400°F / 200°C).
3. 3Add the 2 cloves of minced garlic and the 1 small chopped onion to the skillet and stir-fry for 1-2 minutes until they smell fragrant.
4. 4Add the cubed tofu and the 2 cups of mixed vegetables (carrots, peas, corn) to the skillet. Stir-fry for 5-7 minutes, until the tofu is lightly browned and the vegetables are tender-crisp.
5. 5Add the 4 cups of cooked rice (day-old) to the skillet. Stir-fry for 3-5 minutes, breaking up any clumps of rice with your spatula until the rice is heated through.
6. 6Pour in the 2 tablespoons of soy sauce and the 2 tablespoons of vegetable broth. Sprinkle in the 0.25 teaspoon of white pepper. Stir everything together for 1-2 minutes until the rice is evenly coated and heated through.
7. 7Chop the 2 stalks of scallions. Sprinkle the chopped scallions over the fried rice just before serving.

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