Vegan Fried Rice

2 cups cooked jasmine or basmati rice (preferably left overnight in the fridge)

2 tbsp sesame oil or olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 bell pepper, diced

1 cup frozen peas and carrots, thawed

3 green onions, sliced

¼ cup soy sauce (or tamari for gluten-free)

1 tsp chili flakes (optional)

½ cup tofu, cubed and sautéed (optional)

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Heat oil in a large skillet or wok over medium-high heat. Add onions and garlic, sautéing until translucent.

Stir in bell pepper and sauté for another 2 minutes. Add the peas and carrots, cooking until they're warmed through.

Push the veggies to one side of the skillet and pour a little more oil on the other side. Add the rice, spreading it out in the pan. Let the rice fry for a couple of minutes, then stir everything together.

Pour soy sauce over the rice mixture and mix well. Add green onions, chili flakes, and tofu. Stir well to combine.

Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or parsley if desire

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Vegan Fried Rice