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March 02, 2015

Vegetable Fried Rice With Tofu

Fried rice origin is lost to history , but believed that it's origin lies in China . This fried rice I share today is a fusion of both Chinese and Indian cuisines .
Simple Fried rice  and a easy  way to re utilize left over rice or veggies . Its even healthy as all the veggies are half boiled  and I used less oil (contrast to original recipe) and less sodium soy sauce and especially it is homemade 

Rice 1 cup cooked 
Chopped spring onions 1/4 cup
Garlic minced / chopped 2 table spoons
Mixed veggies half boiled  (green beans, green peas, carrots ) 1 cup
Tofu (soft) chopped 1/2 cup
Pepper powder for taste
Garlic powder 1 teaspoon (optional )
Salt a little 
Soya sauce 1 table spoon
Chilli sauce 1 table spoon
Sesame seed Oil  2 table spoons

Step 1: Heat a wok or saute pan , add oil, when ready  throw in spring onions and garlic pieces

Step 2:When garlic pieces turn light brown add in the mixed veggies, fry for 4 to 5 minutes.Now add in tofu pieces

Step 3:
When tofu starts golden browning , add rice, sauces, a little salt , pepper powder,garlic powder and toss well carefully .

Step 4: garnish with chopped spring onions and serve hot .

  • You can add broccoli , snap peas  instead of peas  as original fried rice uses snap peas, meat chunks, asparagus , capsicum 
  • You can omit garlic powder , instead add more garlic pieces.
  • Use sesame seed oil instead of your routine oil for extra flavor 
  • Fish sauce, eggs, or any Chinese sauce according to your taste can be added for extra taste 
  • Rice should be cold , or left over to get best texture to the fried rice, freshly done rice becomes mushy .
  • Use a large wok or saute pan , remember your pan should be hot enough .

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