Hearty fried rice with spring vegetables topped with ketchup
Hi! I'm Jameson, traditional Chinese restaurant kid turned queer plant-forward food lover. I am so happy you are here and I hope you stay for some tea.
Jameson Hsu•
April 16, 2024
Add oil in a pan or wok over medium heat. Add in the baby garlic (1) and let it sizzle until fragrant for about 30 seconds. Add in the carrot (1), baby broccoli (2), dino kale (1 cup). Sauté for about 1-3 minutes. Remove from the pan and set aside. Alternatively, push to the top of the pan.
Add oil to the heated pan, then add in the tofu (1 block). Let that simmer to release excess moisture for about 1 minute. Add in black salt (1 tsp), black pepper (1 tsp), turmeric powder (1 tsp), and veg bouillon powder or Yondu (1 Tbsp). Remove from the pan and set aside. Alternatively, push to the top of the pan.
Add oil to the heated pan, then add the leftover rice (3 cups). Sauté until slightly golden. Then, add back in all of the vegetables and tofu scramble. Add in the light soy sauce (1 Tbsp), dark soy sauce (2 Tbsp), veg bouillon powder or Yondu (1 tsp), and MSG (1 Tbsp). Stir-fry until well incorporated. Taste and adjust according to your preference.
Serve with ketchup on top. I use ketchup with no sugar added for glucose level sensitivity. Ketchup also doesn’t need the extra sugar!
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