Vegetable Fried Rice with Tofu

Ingredients(for 1 medium bowl (about 250g))

• 2 cups Cooked basmati rice (preferably a day old for best texture)
• 100g Tofu (cut into small cubes (paneer alternative))
• 1/2 cup Carrot (finely chopped (gajar))
• 1/2 cup French beans (finely chopped)
• 1/4 cup Green capsicum (finely chopped (shimla mirch))
• 1/4 cup Spring onion (finely chopped (hare pyaaz))
• 1/4 cup Green peas (shelled (matar))
• 1 tsp Ginger (finely chopped (adrak))
• 2 cloves Garlic (finely chopped (lahsun))
• 1 tbsp Refined oil (or use cold-pressed mustard oil for flavor (sarson ka tel))
• 1 tsp Soy sauce (low sodium, Indian brands preferred)
• 1/4 tsp Black pepper powder (freshly ground (kali mirch))
• to taste Salt (sendha namak for fasting)
• 2 tbsp Coriander leaves (finely chopped (dhaniya patta)) - optional

Instructions

1. 1

   Prepare all the sabzi (vegetables) and tofu by chopping them into small, even pieces. Ensure the rice is cooked and cooled for best results.

   5 minutes

   Use leftover rice for a non-sticky fried rice.

2. 2

   Heat a kadhai or heavy tawa on high flame. Add 1/2 tbsp oil and sauté tofu cubes until golden brown. Remove and set aside.

   4 minutes

   Shallow frying tofu gives a lovely texture and prevents breaking.

3. 3

   In the same kadhai, add remaining oil. Add ginger and garlic, sauté until aromatic, taking care not to burn.

   2 minutes

   Always cook ginger and garlic on medium heat to avoid bitterness.

4. 4

   Add chopped carrots, beans, green peas, and capsicum. Stir-fry on high flame for 3-4 minutes, keeping vegetables crisp.

   4 minutes

   Do not overcook veggies; retain their crunch for nutrients.