Vegetarian Recipe Tofu Fried Brown Rice with Veg

Vegetarian Recipe Tofu Fried Brown Rice with Veg

Vegetarian Recipe Tofu Fried Brown Rice with Veg

This is a fantastic budget friendly, meat free and really nutritious midweek supper. Serve leftovers next day in school lunch boxes or as a quick side salad.  See our video we posted last week to see how it is made!


1 cup cooked brown basmati rice (left over from previous day is good)

100-150 grams. diced smoked tofu

1 medium red pepper,  finely diced

1 medium yellow pepper, finely diced         (Total of peppers 150grams)

4 spring onions, chopped small

½ cup frozen sweet corn

½  cup frozen peas

1 – 2 eggs, whisked & cooked seperately

1 tablespoon olive oil or sesame oil or coconut oil

1 tablespoons shoyu or tamari fermented soya sauce


Pour egg onto small pan and lightly cook for approximately:  1-2 minutes. You will notice the sides of egg turning a paler colour; egg should move on pan when you shake it. Turn over with a palate knife or spatula and cook other side for 1 minute or until cooked through. Remove from pan, allow to cool slightly: roll into cigar shape, cut into thin ribbons and set aside.

Heat 1 tablespoon preferred oil in a wok, add a few spring onions and cook for about 30 seconds to 1 minute, add  diced tofu and cook 3-4 minutes. Add peppers and stir-fry for another 3-4 minutes or until softened. Add spring onion, continue to cook for 30 seconds approx; add cooked rice, peas and sweetcorn, stir all together.

Finally add the soy sauce and egg ribbons, stir gently into the rice mixture. Finely taste and serve.

Options: add bacon, prawns, chicken, pork, bamboo shoots, bok choy, chinese cabbage, carrots etc,





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