September 3: Easy vegan fried rice

We always order a stir fried rice when we get Thai food. Traditionally, it uses fish sauce, and egg. I’ve played around in the past with making my own version, but decided to use a recipe this time.

I’m not going to lie- it took me a lot longer. The tofu was the best part, baked and then marinated, and then stir fried. Surprisingly, there were no fats or oils used in this recipe.

You may be wondering why I don’t post photos with these. Well, reason number one is that I am not great at photographing food. Reason number 2 is that my food does not always look that great. I’ll work on this, but until then, click on the link below and you can see the very appealing photos with the recipe.

Shortcut used on this recipe: Frozen mixed vegetables instead of fresh. Family’s impressions: Overall, they really liked it. My daughter was quite pleased there were no onions. I think I might try it again, this time without burning some of the tofu in the pan.

I got this recipe from Minimalist Baker, who promises “simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare”. Somehow this took me an hour, two pots, a bowl and a cookie sheet. I do love her concept, photos and recipes, so I will try to step things up on my end.

Get the recipe for Easy Vegan Fried Rice