Com Chien Chay (Vegan Fried Rice)

Ingredients

• 4 cups Cooked rice (day-old)
• about 400 g Firm tofu
• 1/2 cup Carrots
• 1/2 cup Peas
• 1/2 cup Corn
• 1/2 medium Onion
• 2 cloves Garlic
• 3 tbsp Gluten-free soy sauce
• 2 tbsp Vegetable oil

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

Instructions

1. 1Place the about 400 g firm tofu on a clean kitchen towel and gently press down to remove as much water as possible. Cut the pressed tofu into 1.27 cm cubes.
2. 2Heat the 2 tablespoons of vegetable oil in a 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
3. 3Add the 1.27 cm cubes of tofu to the hot oil. Cook for 5-7 minutes, turning occasionally, until the tofu is golden brown and slightly crispy on all sides.
4. 4Add the 1/2 medium onion, chopped, and the 2 cloves of garlic, minced, to the skillet with the tofu. Stir and cook for 1 minute, until the onion is slightly softened and the garlic smells fragrant.
5. 5Add the 1/2 cup carrots, 1/2 cup peas, and 1/2 cup corn to the skillet. Cook, stirring, for 5 minutes, until the vegetables are tender-crisp.
6. 6Add the 4 cups of cooked rice (day-old) and the 3 tablespoons of gluten-free soy sauce to the skillet. Stir everything together well and continue to cook for 5-7 minutes, stirring frequently, until the rice is heated through and evenly coated.
7. 7Serve the Com Chien Chay hot.

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