Spring green Vegetarian Fried Rice
Beautifully green inspiration of fried rice for the vegetarian: Egg-free but still full of protein and calcium for daily intake. Add carrot or other color veggies to compliment the shade.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 2 cups leftover rice
- 2 cups spinach
- 5 sticks small asparagus
- 1 small carrot
- 0.5 onion
- 1 sprig cilantro
- 0.25 silken tofu - soft
- 0.5 cup pea or edaname bean
- 2 Tbsp avocado oil or vegetable oil
Wash and clean all vegetables
Prepare cooked rice for frying, best if using leftover rice or long grain rice.
With your food processor or blender, puree spinach, cilantro stems and some salt. Add a couple tablespoons of water if needed to work easier.
Dice onion, carrot and finely chop asparagus. Pat tofu with paper towel, then smash it with a fork or similar.
Finely mince cilantro leaves.
Turn heat element to medium-high. Place a wok or large saucepan over top.
Wait a couple seconds till pan is hot, now twirl in oil to cover the pan surface.
When oil is hot, add diced onion. Stir well to saute till soften/translucent.
Add prepared rice to pan, stir and turn well. When rice is hot enough and a little bit dry, spoon in the green puree. Mix well.
Keep stirring and folding with a spatula to evaporate extra moisture.
When the rice is dry enough (isn't sticky as much), now stir in tofu. Fold, pat and mix well.
When tofu is scrambled and dried, add diced carrot and pea.
Adjust seasoning with salt and ground pepper.
Finally, stir in the remaining chopped cilantro leaves. Stir a couple more times till cilantro is wilting.
Serve hot as is or with some side seasoning (soy sauce/chili/vinegar).