Vegan Fried Rice Minimalist Baker Food
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30-MINUTE QUINOA FRIED RICE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 90Calories 299 per servingCategory Entree, Side
- If you haven’t prepared quinoa yet (*prep/cook time does not include making quinoa), do so first by adding rinsed quinoa to a large saucepan and toasting over medium heat for 2 minutes. Add water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 18 minutes or until water is absorbed and the quinoa is fluffy. Transfer cooked quinoa to a glass bowl or storage container and refrigerate (uncovered) to cool. Once completely cooled, cover. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month.
- In the meantime, prepare sauce by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime for acidity, maple syrup for sweetness, almond butter for nuttiness, or coconut aminos for saltiness and depth of flavor. Set aside.
- Heat a large skillet (or wok) over medium-high heat. Once hot, add sesame oil (or water), carrots, and one third of the coconut aminos. Cover and cook for 3-4 minutes, stirring occasionally. Carrots take the longest to cook through, so they need a little time on their own.
- Next, add chopped green onion, broccoli, and cashews (optional), along with another one third of the coconut aminos. Stir, cover, and cook for 2 minutes or until broccoli appears slightly browned.
KIMCHI FRIED RICE (PLANT-BASED!) - MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (18)Calories 481 per servingCategory Entree
- RICE: For the rice, if not using leftover, bring 12 cups (~3 liters) of water (yes, we really mean that much) to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain in a fine-mesh strainer. Let the rice sit in the strainer while you proceed with the recipe.
- TOFU: Preheat the oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- Drain the tofu and wrap it in a clean dish towel, then place something heavy on top (or use a tofu press) to press the tofu for 10 minutes. Cut and prepare your veggies while your tofu is draining.
- Once drained, cut the tofu into 1/2-inch (13 mm) cubes and place on the parchment-lined baking sheet. Add 1 Tbsp (15 ml) toasted sesame oil and 2 Tbsp (36 g) gochujang and toss to coat (amounts as original recipe is written). Spread into an even layer and bake for 25-30 minutes, flipping halfway through or until golden brown with crispy edges. While the tofu bakes, start cooking the veggies.
EASY VEGAN FRIED RICE | MINIMALIST BAKER RECIPES - YOUTUBE
From youtube.com
Author Minimalist BakerViews 50K
VEGAN FRIED RICE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 442Calories 321 per servingCategory Entree, Side
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