VeganMoFo Day 16: Edamame Fried Rice

Fried rice is one of the quickest and easiest ways to turn leftover rice into something magical. It's fully customizable--you can toss in any veggies you have on hand. I love to add some crumbled tofu because it takes on the texture of egg, which I used to love in pregan fried rice. 

Edamame Fried Rice

Tofu:
1/2 block tofu

1 teaspoon ginger, minced 

1 teaspoon soy sauce

1 clove garlic, minced

Rice:

1-3 Tablespoons peanut oil

2 cloves garlic

1 large carrot, diced

about 6 small leaves of bock choy, chopped (keep the stems and leaves separate)

1 teaspoon ginger

1 small onion

1 cup frozen edamame, shelled

4 cups cold cooked rice

1-3 Tablespoons soy sauce

In a cast iron pan, crumble in the tofu. Don't crumble it like for tofu ricotta, leave some pieces on the larger side, like dime sized. Add the ginger, soy sauce, and garlic. Dry fry until lightly browned. Set aside.

Heat 1 tablespoon of oil in a large wok over high heat. Add the garlic, carrot, bok choy stems, ginger, onion, and edamame. Stir fry until all the veggies are softened. Add the browned tofu and bok choy leaves. When the bok choy is a little wilted, drizzle in another tablespoon of oil and toss in the rice. Let it get a little browned, adding the other tablespoon of oil if necessary. Drizzle soy sauce over the top to taste and continue to cook until it gets a little crispy.

Makes enough to fill a cat-sized pyrex container