Cơm Chiên Chay (Vegetarian Fried Rice)

Ingredients

• 4 cups Cooked rice
• about 450 g Firm tofu
• 2 cups Mixed vegetables
• 1/2 cup Onion
• 2 cloves Garlic
• 3 tablespoons Soy sauce (wheat-free)
• 1 tablespoon Sesame oil
• 1/4 cup Green onions
• 2 tablespoons Vegetable oil

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

Instructions

1. 1Cut the about 450 g of firm tofu into 1.27 cm cubes. Heat 2 tablespoons of vegetable oil in a 30.48 cm skillet over medium-high heat, about 190°C. Add the cubed tofu and cook for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy.
2. 2Add the 1/2 cup of diced onion and 2 minced cloves of garlic to the same skillet with the tofu. Cook for 2-3 minutes, stirring constantly, until the onion is softened and the garlic is fragrant.
3. 3Add the 2 cups of mixed vegetables to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are heated through and tender-crisp.
4. 4Add the 4 cups of cooked rice to the skillet. Stir-fry for 5-7 minutes, breaking up any clumps of rice, until the rice is heated through and slightly toasted.
5. 5Pour the 3 tablespoons of wheat-free soy sauce and 1 tablespoon of sesame oil over the rice mixture. Stir well to combine everything evenly.
6. 6Remove the skillet from the heat. Stir in the 1/4 cup of chopped green onions.
7. 7Serve the Cơm Chiên Chay immediately.

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