Plant-based Egg Fried Rice

Von Seonkyoung Longest · 20 Min.

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Zubereitung

1. Heat a large wok or skillet over high heat, add 2 tbsp cooking oil and swirl to coat. Add the smashed tofu, turmeric, smoked paprika, black salt, garlic powder, onion powder, and a pinch of salt and pepper. Stir-fry about 4 to 5 minutes, until the tofu is evenly coated and the edges are slightly browned. Remove and set aside.
2. Rinse the wok quickly with hot water to remove the turmeric stain, then dry it and oil it again if needed.
3. Reheat the wok over high heat, add 2 tbsp cooking oil and swirl. Add the garlic, ginger, and white and light green parts of the green onion. Stir-fry 30 seconds to 1 minute, until fragrant. Add the diced carrot and asparagus (or green beans or peas) and stir-fry 30 seconds to 1 minute.
4. Add the cold rice, soy sauce, Yondu, and MSG if using. Pour the soy sauce around the edge of the wok, not onto the rice. Stir-fry 1 to 2 minutes, until every grain is evenly coated.
5. Turn off the heat. Stir in the scrambled tofu and the dark green part of the green onion. Transfer to a plate and sprinkle with sesame seeds.

Zusammengefasst aus dem Video von Seonkyoung Longest. Schau es dir für die Details an.

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