Vegetarian Fried Rice

Read though the entire recipe before getting started. Wash and dry all produce. Cut broccoli into florets. Remove top and peel from carrot and discard; then, dice into ¼" pieces. Remove root ends from green onions and discard; then, bias slice. Remove end from zucchini and discard; then, cut in half and slice thinly. Crack eggs into small bowl and discard shells; beat eggs using a fork or a whisk until incorporated. Add 1 Tbsp. water to beaten eggs and whisk to incorporate. Remove tofu from package and dice carefully into ¼" cubes.

Place basmati rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While rice is cooking, begin searing the tofu (Step #3). Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

Heat 1 tsp. oil in large sauté pan over medium heat. Add tofu and sear 3-4 min per side until golden brown. Be careful when flipping to avoid breaking the cubes. Remove from pan.

Add 1 tsp. oil to previously used pan and keep over medium heat. Add beaten eggs and swirl pan around to cover the bottom of the pan. Allow eggs to cook 1-2 min without scrambling until a pancake-like egg has formed. Then, scramble using the spoon to roll and break apart into small pieces. Remove from pan.

Add 1 tsp. oil to previously used pan and increase heat to over medium-high heat. Add cooked rice and stir-fry for 3-4 min until rice begins to toast. Add fried rice sauce and mix until incorporated and rice begins to tint brown. Add tofu, broccoli, carrots and scrambled eggs. Cook stir-frying for 5-6 min until sauce has been absorbed completely and vegetables are tender. Remove from heat, add green onions and toss.

Divide fried rice between two plates. Enjoy!