Probably one of the most popular Chinese dishes, vegetable fried rice. And though it's not terrible for you, there is a ton of oil, butter and eggs that goes into a typical recipe. My version is just as tasty and is made with all Whole Foods.
1/2 cup vegetable broth
1/2 tsp turmeric
2 cups leftover rice
1 block of tofu, pressed and cut into chunks
1/2 cup onion, diced
2 medium carrots, chopped
1/2 cup frozen peas
3 cup cabbage, chopped
1 red bell pepper, diced
3 green onions, chopped
3 garlic cloves, minced
3 tbsp coconut aminos or soy sauce
2 tbsp tahini
1/2 tsp garlic powder
1/2 tsp red chili flakes
1 tbsp sesame seeds
1/2 tsp ground ginger
2 tbsp water
In a large saucepan over medium heat add in your vegetable broth, garlic and turmeric. The turmeric is just used for color so you can leave it out. Cook for 5 minutes.
Next add in all of your vegetables and tofu, cover and cook for 10 minutes.
While the veggies are cooking add all of your sauce ingredients into a bowl and whisk together until smooth.
Add sauce into saucepan and cook another 5 minutes.
Place in a bowl and add additional green onions or sesame seeds on top.