2Tbspreduced sodium soy sauce or gluten-free tamari
salt to tasteoptional
Instructions
In a large skillet or paella pan, sauté the onions and carrots over low-medium heat, until tender-crisp, about 4-5 minutes. Add a tablespoon of water or vegetable broth, if needed, to keep from sticking. You can also add the sesame seed oil, if using.
Add in the garlic, black pepper, onion powder, and garlic powder. Stir to combine.
Add in the peas, tomatoes, and rice. Stir to combine. Saute 4-5 minutes.
Meanwhile, cook seasoned tofu** or Just Egg*** in a non-stick skillet. See notes below.
Stir in green onions, sesame seeds, and soy sauce.
Adjust seasonings to taste, as desired.
Notes
* To make rice in the instant pot, combine 3 cups of rice and 3¾ cups water. For white rice, cook on High Pressure for 4 minutes; for brown rice cook on High pressure for 20 minutes. Allow to release pressure naturally. This will result in about 7-8 cups of perfectly cooked rice. Allow to cool completely. Store covered in refrigerator until ready to make this Fried Rice.** For seasoned tofu, drain 8 ounces (half a block) of firm to extra firm tofu. Heat a non-stick skillet over medium heat. Add the sesame oil to the pan and crumble the tofu. Add 1-2 Tbsp minced garlic and sauté for 3 minutes. Add 2 Tbsp soy sauce, 1 Tbsp rice wine vinegar, 1 Tbsp minced ginger, and 1 tsp chile-garlic sauce. Stir 3-5 minutes or until a nice golden brown. Add in with green onions in step 5.*** For Just Egg, sauté over medium heat per product directions. Transfer cooked just egg to cutting board and roughly chop. Add in with green onions in step 5.