4cupsday-old cooked white rice, (1 ¼ cups dry white rice; I prefer to use basmati rice here)
2TbspBragg Liquid Aminos, plus 2 tsp for drizzling
For the onion:
1onion, roughly chopped (I like the pieces to be about 1/2 inch big)
For the Brussels sprouts
15Brussels sprouts, trimmed and quartered
½cupscallions, chopped, green and white parts
⅓cupfrozen corn, optional
Make the tofu scramble
Press as much water out of the tofu as possible, then crumble the tofu (so it looks like scrambled eggs) over a medium-sized skillet, preferably non-stick.
Cook the tofu over medium heat, stirring occasionally, until slightly browned and there is no water in the skillet, about 10 minutes.
Make the tofu scramble seasoning
While the tofu cooks, make the tofu scramble seasoning by simply whisking together the water, olive oil, onion salt, garlic powder, salt, and turmeric in a small bowl.
Season the tofu scramble
Once the tofu is in the skillet is slightly browned and dry, add the seasoning mixture to the skillet. Stir until the mixture coats all the tofu.
Continue cooking the tofu over medium heat until it has absorbed all the seasoning, and turned light yellow, about 3 minutes.
Tofu scramble is done, set aside.
Cook the onion and garlic
Add the olive oil to a large skillet, and turn the heat on to medium-high. Heat the olive oil until hot, about 1 minute.
Now add the garlic, onion, and salt to the skillet. The onion and garlic will sizzle as they hit the pan. Cook the onion and garlic over medium-high heat for 4 minutes, until the onion has released its juices, and starts to brown.
Turn the heat down to low, and cook the onion and garlic for an additional 10 minutes.
While the onion and garlic cook, you can trim and quarter the Brussels sprouts.
Onion and garlic are done, set aside.
Cook the Brussels sprouts
In the same skillet you cooked the onion and garlic in, now cook the Brussels sprouts.
Add the olive oil to the skillet, and heat over medium for about a minute. Now add the Brussels sprouts and salt to the skillet.
Toss the salt and Brussels sprouts together, then cook for 3 minutes, undisturbed.
Toss the Brussels sprouts again, and cook for another 3 minutes undisturbed. We want the sides of the Brussels sprouts that are face down in the pan to get a little browned.
Now toss the Brussels sprouts one more time, and cook for a final three minutes.
Brussels sprouts are done! Set aside.
Cook the rice:
To the skillet you cooked the onion, garlic, and Brussels sprouts in, now cook the rice.
Add the sesame oil and olive oil to the skillet over medium heat. Let the oil get hot, about one minute.
Now add 1 Tbsp of Bragg Aminos, followed by 1/2 Tbsp of the rice vinegar. The skillet will steam.
Add the rice
Immediately add the rice to the skillet. With your spatula, stir, so that the rice is evenly coated with the oils, vinegar, and Bragg Aminos.
Add the final Tbsp of Bragg Aminos, and the remaining 1/2 Tbsp of rice vinegar. Keep stirring/flipping the rice with your spatula until the rice has absorbed all the liquid, about four minutes.
Turn the heat down to medium-low, and drizzle the final 2 tsp of Bragg Aminos over the rice.
Add the veggies and tofu scramble
Now add the onion/garlic mixture, Brussels sprouts, scallions, frozen peas, and frozen corn (if using) to the rice. Stir until everything is incorporated.
Now add the tofu scramble to the pan, and stir until it’s evenly distributed.
Serve and enjoy!
Fried rice is done! Serve alone, or with a side of your favorite meat substitute. (The Mandarin Orange Gardein—don’t use the sauce packet—is really good with this fried rice!)
This fried rice is vegan, vegetarian, and gluten-free!