Hunan Fried Rice

Read/Write Reviews

This tastes like restaurant-style fried rice, but without the msg and added oil.  Omit the cayenne for a mild version.

Recipe Source: Vegan Fire & Spice
Reprinted with permission from the author, Robin Robertson.

Serves 4



In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne. Add the tofu and refrigerate for 30 minutes. Drain the tofu, reserving the marinade. Blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.

Heat the canola oil in a large skillet or wok over medium-high heat. Add the bell pepper, cabbage, and scallions and stir fry 2 minutes. Add the tofu and marinade and stir-fry until the liquid is nearly absorbed. Add the rice and stir-fry until heated through and well combined.

Copyright © 2008-2015 by Wanda Embar. All Rights Reserved. Legal/Contact Me.