Vietnamese Vegetarian Fried Rice
My Mom's authentic recipe for Vietnamese vegetarian fried rice. Great for lunch or dinner and you can make in batches to use throughout the week.
Equipment
- Rice Cooker
- Pan
- Spatula
Ingredients
- 4 tbsp olive oil
- 4 eggs
- 3 cloves minced garlic
- 1/2 cup chopped onion
- 5 sliced mushrooms
- 4 cups cooked rice rub to separate grains
- 1 bag frozen vegetables
- 3 pieces chopped fried tofu
- 1/3 cup chopped basil
Instructions
- Add 1 tbsp of olive oil to a medium-high pan, let it come to temperature.
- Add 1/4 cup of chopped onion and saute for a 2 mins until the edges start browning
- Whisk eggs together. Add salt and pepper to taste. You can add scallions if you'd like.
- Add eggs to pan and cook like you would an omelet. Don't scramble, usually takes about two minutes. Once cooked, transfer to a plate.
- Add the remaining oil to pan, let it come to temperature. Add the rest of the onion and saute. When it starts browning add the minced garlic.
- Add sliced mushrooms and saute for two minutes.
- Turn heat up to high and add cooked rice. Stir-fry until it's thoroughly heated. You can use a spatula and chopsticks (essentially you want two hands to mix everything together).
- Lower the heat to medium-high and add in the frozen vegetables. Once combined add in fried tofu.
- Slice the egg thinly and add to the pan. You can add butter if you'd like, but not necessary. It's just for added flavor.
- Turn off the heat and add chopped basil to garnish. Enjoy!