Sesame Fried Rice
The idea for this Asian inspired recipe came from a random assortment of leftover vegetables in my freezer.
Ingredients
- 1 cup Basmati Rice
- 2 cups Water
- 7 oz Tofu extra firm
- 2 tbsp Sesame Oil
- 5 cloves Garlic minced
- ½ cup Scallions diced
- ½ cup Carrot diced
- 4 oz Broccoli diced
- ⅓ cup Edamame shelled
- 4 tbsp Soy Sauce
- 1 tsp Sriracha
- 1 tsp Red Pepper Flakes
- ½ tsp Black Pepper
- ½ cup Fresh Cilantro chopped
Garnishes
- 1 tsp Sesame Seeds
- 1 wedge Lime
- Green Onion
- Fresh Basil
Instructions
- Preheat the oven to 350 degrees. Cut tofu into 1 inch or 1⁄2 inch cubes (depending on preference). Spread a few drops of any oil on a baking sheet pan and bake tofu for approximately 25 minutes, then set aside.
- Add rice and water in a small pot and bring to a boil. Turn heat to low and let simmer until water is absorbed.
- In a small skillet over medium heat, toast the sesame seeds until golden brown, then set aside.
- In a wok with medium heat, add the sesame oil, garlic, scallions, carrots, broccoli and edamame and sauté until garlic turns golden brown and vegetables are slightly tender, about 8 minutes. Sprinkle water if the mixture sticks to the pan.
- Reduce heat to low. Then add in the boiled rice, soy sauce, sriracha, red pepper flakes, black pepper, cilantro, and baked tofu and mix well. Let simmer for 3- 5 minutes with a closed lid.
- Add garnishes and serve hot!
Notes
Some new ovens have very high intense heat. Check in between and continue to keep an eye on tofu cubes so they do not burn.