Fructose Free 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
- 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
- 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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
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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