Cơm chiên chay (Vegetarian Fried Rice)
A flavorful and satisfying vegetarian fried rice dish made with tofu, mixed vegetables, and fragrant spices.
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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Press the 1 block of firm tofu to remove excess water, then cut it into 1.27 cm cubes.
- 2Heat 1 tablespoon of sesame oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C).
- 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.
- 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.
- 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.
- 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.
- 7Chop the 2 stalks of scallions. Sprinkle the chopped scallions over the fried rice just before serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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