Cơm Chiên Chay (Vegetarian Fried Rice)

Ingredients

• 4 cups Cooked rice, day-old
• 1 block Firm tofu, pressed and cubed
• 1/2 cup Carrots, diced
• 1/2 cup Peas, frozen
• 1/2 cup Corn, frozen
• 1/4 cup Green onions, chopped
• 3 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 2 cloves Garlic, minced
• 2 tablespoons Vegetable oil

Instructions

1. 1Place a 12-inch skillet or wok over medium-high heat. Add the 2 tablespoons of vegetable oil and heat until it shimmers, about 1 minute. Add the 1 block of firm tofu, pressed and cubed, and cook for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.
2. 2Add the 1/2 cup of carrots, diced, the 1/2 cup of peas, frozen, the 1/2 cup of corn, frozen, and the 2 cloves of garlic, minced, to the skillet. Cook, stirring frequently, for 3-4 minutes until the vegetables are tender-crisp and the garlic is fragrant.
3. 3Add the 4 cups of cooked rice, day-old, to the skillet. Use a spatula to break up any clumps of rice and stir it into the tofu and vegetables.
4. 4Pour the 3 tablespoons of soy sauce and the 1 tablespoon of sesame oil over the rice mixture. Stir everything together continuously for 2-3 minutes until the rice is evenly coated and heated through.
5. 5Remove the skillet from the heat. Stir in the 1/4 cup of green onions, chopped.
6. 6Serve the Cơm Chiên Chay hot.

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