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.
Servings 4
Ingredients
- 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
Instructions
- 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).