1 bag of boil in bag brown rice (2 cups cooked rice)
1 small bag (10 ounces) frozen peas
1 cup petite carrots, chopped finely
1 tablespoon extra virgin olive oil
2 tablespoons canola oil
1/3 pound extra firm tofu, squeezed
pinch garlic salt
salt and pepper, to taste
1 teaspoon turmeric
1 tablespoon vegetable seasoning (I use McCormick perfect pinch)
1 tablespoon minced garlic
3 tablespoons vegan teriyaki sauce
1. Follow directions from the box to cook the rice. While the rice cooks, saute the carrots and peas with the olive oil in a pan for a few minutes. Add a spoon of water and cover with a lid. Cook until peas and carrots are soft.
2. In a separate pan, add canola oil and crumble the tofu in. Add spices (turmeric, garlic salt, vegetable seasoning, salt, pepper, and paprika) and stir in. Cook tofu for a few minutes and stir occasionally. It should kind of look like a tofu scramble.
3. Add the tofu to the veggies and add in the minced garlic. Stir. When the rice is done, drain the water from the bag, then add the rice to mixture. Pour in the teriyaki sauce. Mix the rice in well with the veggies and the tofu. Stir fry for a few minutes. Taste for seasoning.
Source of recipe: I was craving fried rice so I made this with what I had.