Eosinophilic Esophagitis Friendly Vegan Vegetable Fried Rice
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Learn more āIngredients
4 servings
- 3 cups cooked long-grain white rice, day-old and cold
- 3 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp rice vinegar
- 1 tsp sesame oil
- Ā½ tsp sugar
- 2 tbsp neutral oil, divided
- 7 oz firm tofu, pressed and cut into small cubes
Chef's tipChoose a firm or extra-firm block-style tofu - not silken or soft - and press and cook it the same way. - 3 scallions, white and green parts separated, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 2 medium carrots, peeled and diced small
- 1 cup frozen peas, thawed
- 1 cup corn kernels, fresh or thawed from frozen
- 1 cup red bell pepper, diced small
For serving
- 2 tsp toasted sesame seeds (optional)
- 2 scallion greens, thinly sliced (optional)
Instructions
- 1
In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves. Set aside.
- 2
Heat 1 tbsp of the neutral oil in a large wok or 12-inch skillet over high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3ā4 minutes, until the undersides are golden and crisp. Flip and cook for another 2ā3 minutes until golden on the second side. Transfer to a plate and set aside.
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