A nutrient-packed, vegan version of the comfort classic that’s oil-free, low-sodium and packed with veggies and plant-protein!
Make a batch of Nutritarian Tofu Scrambled Eggs.
In a large pot or pan over medium-high heat add your 1/2 cup low-sodium broth. Turn your ventilation hood on high. Add your frozen vegetables first and allow to saute for 5 to 7 minutes, stir well.
Add your fresh veggies--red bell pepper and chopped green onions. And cook for an additional 3 to 5 minutes. Test your veggies to make sure they still have some crunch before cooking longer at this stage.
Reduce heat to medium-low and add the tofu eggs. Stir well to combine, cooking for about 2 minutes so the eggs are heated through.
Reduce heat to low and add the brown rice and liquid aminos. Stir well to incorporate. Finally add the raw sesame seeds, garlic powder, ginger powder and pepper.
Lasts up to 9 days in the fridge and up to 1 month in the freezer.
If you decide to use the Low-Sodium Shiitake Ginger Broth then you can omit the ground ginger and garlic powder, or greatly reduce.
If you'd like to add a bit of spice to your rice, but not make it too hot, then I love this little trick: place 3 to 4 thin slices of fresh Serrano or jalapeno peppers in your liquid aminos while you cook the rice. Remove the slices from the liquid aminos before adding it in (or if you don't mind a little more spice keep them in there). This imparts a subtle heat to the fried rice.
Alternatively, you can fine-dice 1/2 jalapeno and add it in with the red bell pepper and green onions during the cooking process.