Spicy Tofu Fried Rice

Spicy Tofu Fried Rice

Sometimes I plan out my food posts really well. I clean up the kitchen all nice, I arrange the ingredients in an artsy way, I get out my super fancy camera (sometimes I even re-paint my nails) and I shoot as I cook. This post is the exact opposite of that. Except for the nails. I got a manicure today. Which is why I only have two lame iphone pictures of the finished, semi-eaten, product. In my defense it was Wednesday and that also meant I was only half way, or less, through my list of to-do's. I woke up at 5am, worked, ran errands, worked, cleaned, did more work, baked a cake, went to the grocery store, had to move my hair cut because I was running late, didn't get to the laundry....ugh. It was a long day. The last thing I wanted to do was cook an elaborate meal. Except I was suuuuuper hungry. So I decided to whip up some fried rice. Didn't have high hopes for it. No big deal, just something quick and easy. Boyyyy was I wrong. Maybe I was just starving. Or maybe the rice is that good. You be the judge. Recipe below! 

Disclaimer: I was eyeballing all the ingredients as I cooked so I've estimated the portions. Just adjust as needed and to taste! 


- 1 cup brown rice 

- 1/4 bag of frozen peas

- 1/4 bag of frozen broccoli florets 

-2 large carrots, sliced

- 1/4 red onion, sliced

- Ginger (about the size of your pinky), minced

- 3 cloves of garlic, minced

- Extra firm tofu, cubed

- Seasoning: garlic salt, soy sauce, sesame oil, sriracha sauce and green chilis (chopped, to taste)

Preparation: I make my rice in a rice cooker, so I set that up and let the rice cook while I prep the veggies. Start by heating up a skillet with vegetable oil, enough that the bottom is coated, and add the tofu. Turn the heat up and let the tofu get brown and crispy on the outside, turning every few minutes for a total of about 5 minutes. Set the tofu aside, add a little more vegetable oil and a splash of sesame oil. Turn the heat up on high, add the garlic and let it brown (about 45 seconds). Add the ginger and let it brown for another 30 seconds. Turn the heat down to medium, add the onions and let them cook for 2 minutes. Add the carrots, peas, broccoli and chilis, stir and simmer for another 2-3 minutes. Add the soy sauce and sriracha sauce, to taste. I added enough soy sauce that there was just a little excess pooled at the bottom. Add the tofu and mix it all together. The tofu will soak up the extra soy/hot sauce and flavor it. Be careful not to add so much that the tofu loses it's crispiness. By now your rice should be done cooking. Add the rice to your tofu/vegetable mixture and season with garlic salt to taste. If you cook everything simultaneously, all you have to do is mix it all together and voila! Ready to eat! 

Enjoy my my little chefs!