This vegetarian fried rice is delicious and packed with protein; a nutrient that many vegetarians have trouble incorporating into their diets.
Ingredients
- olive oil: 1 Tbsp
- firm tofu: 0.5 pack (12 ounce pack, cubed)
- carrots: 2 piece (diced)
- stalks celery: 2 piece (diced)
- onion: 0.25 piece (minced)
- garlic: 2 clove (minced)
- salt and ground black pepper: (to taste)
- white rice: 3 cups (cooked)
- eggs: 4 piece (beaten)
- frozen chopped spinach: 1 pack (8 ounce pack, thawed)
- Sriracha hot sauce: 1 tsp (to taste)
Metric Conversion
Stages of cooking
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Heat oil in a skillet over medium-high heat. Add tofu, carrots, celery, onion, and garlic; cook and stir until vegetables are just soft; 5 to 10 minutes. Season with salt and pepper.
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Stir rice, egg, and spinach into tofu mixture until egg is no longer runny, about 5 minutes. Stir in Sriracha sauce; season with salt and pepper.
