Easy munchrooms Fried Rice Recipe

Have some leftover rice and don’t know what to do with it? Try our simple yet delicious munchrooms fried rice (vegan option included)! Leftovers keep well in the refrigerator for 3-4 days.

Ingredients:

RICE

3 cups cooked rice

VEGETABLES

• 1/2 cup extra-firm tofu
• 3/4 cup munchrooms (sliced thinly)
• 4 cloves garlic (minced)
• 1 cup chopped green onion
• 1/2 cup peas
• 1/2 cup carrots (finely diced)
• 2 eggs whisked (replace with Just Eggs for vegan version) 

SAUCE

• 3 Tbsp soy sauce (plus more to taste)
• 1 Tbsp oyster sauce  (replace with 
•  vegan version) 
• 2-3 Tbsp Brown Sugar 
• 1 clove garlic (minced)
• 1-2 tsp chili sauce (or personal preferred spice)
• 1 tsp toasted sesame oil 

Instructions:

1. Prepare the sauce by adding all the sauce ingredients to a medium-sized mixing bowl and whisk to combine.
2. Cut up all the vegetables and dice tofu into ¼ inch cubes. 
3. Heat a large metal or cast iron skillet (or wok) over medium heat. Pan-fry tofu cubes over medium heat in a lightly oiled pan for 10 minutes. Once hot, use a slotted spoon to scoop tofu into the pan leaving most of the sauce behind. Stir occasionally, until deep golden brown on all sides. Lower heat if browning too quickly. Remove from the pan and set aside. 
4. To the still hot pan add minced garlic, green onions, peas, carrots, and munchrooms. Sauté for 3-4 minutes, stirring occasionally. 
5. Push ingredients aside and pour in the lightly whisked egg mixture. Scramble with a wooden spoon until eggs are mostly cooked. 
6. Add cooked rice, crispy tofu, and remaining sauce and stir. Cook over medium-high heat for 5-6  minutes, stirring frequently (less stirring if you desire a crunchier fried rice). 
7. Serve immediately with extra chili sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a wonderful additional garnish and helps improve the overall presentation.