Scrambled Curry Fried Rice

Veggies

• 2 carrots, finely chopped
• 1 red bell pepper, finely chopped
• 1/2 yellow onion, finely chopped
• 1 cup frozen peas
• 1 tsp olive oil

Scrambled Tofu/Eggs

• 16 oz extra-firm tofu OR 6 eggs
• 1 TBSP soy sauce
• 2 tsp curry powder
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 2 tsp olive oil

Fried Rice

• 4 cups leftover cooked basmati rice (do not use freshly cooked rice. 180 grams rice + 2 cups water can be cooked, cooked, and refrigerated at least 6 hours in advance)
• 2 TBSP soy sauce
• 2 tsp olive oil

VEGGIES. In a large pan, cook veggies in oil until onions are translucent and carrot is slightly tender. Transfer cooked veggies to a large bowl so the pan can be reused.

TOFU/EGGS. If using eggs instead of tofu, whisk eggs, soy sauce, curry, garlic, and nutritional yeast together. Heat oil in the pan over medium heat then scramble egg mixture until done.

If using tofu, heat oil in the pan over medium heat, drain and squeeze tofu then crumble tofu into the pan and cook until it begins to brown (about 2-3 minutes). Add soy sauce, curry, and garlic and continue to cook until tofu is well coated and has dried a bit.  Add nutritional yeast, stir to coat, then transfer to the bowl of veggies.

RICE. Heat pan back up over medium heat and add oil. Add rice to the pan and stir until warm (3-5 minutes). Pour in soy sauce, mix well, then add veggie/tofu mixture. Continue cooking while stirring until heated.