Vegeterian Fried Rice
This was one of the dishes I made to during me vegeterian challenge week – I just didn’t have a chance to add it!
2 Tbsp. olive oil
1/2 onion (I prefer sweets)
1 tsp. minced garlic, or more to taste
1 zucchini – peeled & sliced
2 carrots – peeled & sliced
1-3 cups cooked rice (leftovers work great!)
4 pieces fried tofu, cut in bite-size chunks (I buy these at the Asian Market)
black pepper – to taste
pinch of salt
spicy oregano (mexican oregano works well) to taste
3 eggs
Heat olive oil in a large skillet, and cook the onion & garlic until translucent – about 3-5 minutes. Add the carrots and zucchini and cook for another 3 minutes.
Add the tofu, rice and spices and cook until warm – about 3 minutes.
Crack the 3 eggs into the pan and stir to coat everything. Allow the egg to cook, stirring occasionally – around 5 minutes.
Serve and enjoy!
Adding more rice will make it go further, less rice will get you more veggies & tofu in each bowl. I usually just use whatever leftover rice I have on hand.
BTW, my 6 & 7 year old kids LOVE this!
Tags: fried rice, vegetable fried rice, vegetarian
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