Fried rice is one of those dishes you normally get when you are out at a restaurant where they cook in front of you hibachi style. Being able to re create that experience in your home is what this recipe is all about. It is simple to make and the best with leftover rice. With a quick sauté of vegetables, rice, seasonings and tofu, you have yourself a full meal!
2 cups uncooked white rice
3 Tbsp. sesame oil
1 cup baby Bella mushrooms
3/4 cup carrots, halved and chopped
1 medium yellow onion, diced
2 celery stalks, halved and chopped
3 green onions, chopped large pieces
1 cup broccoli florets
3 garlic cloves, minced
3 Tbsp. plant-based butter
1/2 tsp. Himalayan pink salt
1/4 tsp. ground black pepper
1/4 cup + 2 Tbsp. organic tamari sauce
1 package tofu, drained and pressed
Sprinkle of Himalayan Pink salt, pepper, garlic powder, and onion powder
Avocado oil, light drizzle
- Cook rice according to package instructions and set aside once done.
- Season tofu and drizzle with oil in air fryer basket. Air fry at 400 degrees F. for 20 minutes. Shaking after 12 minutes and continuing until timing beeps.
- In a wok on high heat, add sesame oil and vegetables, sautéing for 5 minutes. Add garlic and cook an additional minute. Combine rice, butter, salt, pepper, and drizzle with tamari sauce in wok. Cook for 3-4 minutes, stirring in tofu.
- Serve warm garnished with green onions or sesame seeds.
Chef’s tip: The best is if you make the white rice a day in advance prior to cooking the fried rice.
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