YUM Fried rice - my recipe

Adapted from Minimalist Baker and 'Short girl tall order' recipes. I added some microwaved cauliflower as I had some to use up. I used Buddee peanut butter.

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Step 1

Cook the rice per instructions. Lay it out in a flat container and refrigerate for a few hours or overnight. Separate the grains before adding to the wok.

Step 2

Prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy sauce for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.

Step 3

Fry tofu in a wok on high till it's a bit crispy, set aside.

Step 4

Sauté onion for 3-4 minutes, stirring occasionally, then season with 1 Tbsp tamari or soy sauce

Step 5

Add garlic and frozen vegetables, cook for 3-4 mins, stirring occasionally.

Step 6

Add cooked rice, tofu, bok choy and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.

Step 7

Garnish with sliced green onions, and serve.