Stir fry until it begins to brown & whip up this nutritious recipe

Emily Monaco

Contributing Writer

The plethora of plant-based meat options on the market makes it easy to make crowd-pleasing recipes that are also veggie-friendly. Several companies produce plant-based shrimp that are convincing; slightly sweet with the perfect texture, they'll work wonderfully in this stir fry recipe.

Of course, if you'd rather forego the plant-based meat, you can just as easily make this recipe with tofu; just be sure to marinate it ahead of time in a favorite teriyaki sauce so that it brings the same sweetness to the dish as shrimp.

Fried rice is always tastier when made with day-old rice, so consider making a bit more than you need the night before so that this recipe turns out perfectly.

Cooktop Cove

Vegetarian Shrimp/Tofu Fried Rice

10 minutes

20 minutes

4 tablespoons canola oil, divided

3 eggs, lightly beaten

1/2 teaspoon palm sugar

1 teaspoon soy sauce

2 teaspoons grated ginger

1 clove garlic, minced

1/2 cup frozen peas

1 bunch scallions, thinly sliced (dark green parts reserved)

5 cups cooked white rice

1/4 cup soy sauce

8 ounces plant-based shrimp substitute, cut into 1-inch sections (or tofu)

Preheat a wok and add 2 tablespoons of the canola oil.

Whisk together the eggs, palm sugar and soy sauce. Add to the wok and cook until set.

Pour out onto a cutting board, coarsely chop and set aside.

Add the remaining oil, the ginger, garlic, peas, and white and light green parts of the scallions. Stir fry for about 30 seconds to a minute.

Put rice into the work. Stir fry until it begins to brown, about 1 minute, and add the soy sauce and stir to combine.

Cook for another minute. Add the plant-based shrimp (or tofu) and cook until just heated, about 1 minute.

Add the chopped eggs back to the fried rice and remove from the heat.

Serve and garnish with the dark green pieces of the scallions.

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