Ingredients
Scale
- 1 ½ cups Jasmine rice (to get 3 cups cooked)
- 1 block of extra-firm organic tofu (14 oz, diced small) or 1 ½ cups of chickpeas
- 1 cup of green beans, diced extra- small
- 1 ½ cup of carrots, diced extra-small
- 2 tsp soy sodium
- 2 tsp sweet chili sauce (or more)
- ½ cup vegetable broth or water
- Cilantro
- Salt, to taste
- Pepper, to taste
- Optional: Sriracha hot sauce
Instructions
Prep:
- Cook the rice according to the directions, making sure to rinse it before cooking
- Dice the vegetables to uniform extra-small size and set aside in a prep bowl. This is important for the overall appearance of the rice and keeping it from looking like “fried rice mush”
- Dice the tofu into uniform extra small cubes and place in a prep bowl, set aside
- Put the rice in prep bowl and add soy sauce, sweet chili sauce, salt and pepper and mix with hands gently, set aside
- Heat skillet over medium heat.
- Sprinkle 1-2 tsp of vegetable broth of water into the skillet/wok to make sure it is hot.
- Add tofu and stir regularly, allowing it to brown slightly.
- Remove the tofu and set aside
- Sprinkle 1-2 tsp of vegetable broth of water into the skillet
- Add the rice and vegetables and stir fry for 5 minutes
- Add the tofu and continue cooking for 2 minutes
- Season to taste with salt and pepper and garnish with cilantro
- Optional: place Sriracha hot sauce and more sweet chili sauce in small bowls and place on the table
Notes
Tools:
- Medium nonstick or ceramic coated skillet (these work best when not using oil)
- Prep bowls
- Rice cooker
- Spatula, a thin flexible one works best for stir frying