Bulgogi Brussels & Tofu Fried Rice
with Carrots, Peas, Scallions & Crispy Fried Onions
This fried rice is on the table in 20 minutes thanks to pre-shredded Brussels sprouts and carrots, and has tons of flavor thanks to sweet-savory bulgogi sauce and aromatics like ginger and scallions. Serve it over a bowl of fluffy white rice, sprinkle with fried onions and scallion greens for crispy-crunchy contrast, and you’ve got a vegan victory!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
1 thumb
Ginger
2 unit
Scallions
8 ounce
Shredded Brussels Sprouts
4 ounce
Shredded Carrots
4 ounce
Peas
1 teaspoon
Garlic Powder
4 ounce
Bulgogi Sauce
(Contains Soy, Sesame, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
2 teaspoon
Sriracha
1 unit
Tofu
(Contains Soy)
Not included in your delivery
Salt
Pepper
6 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 3.
Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Using a spatula, arrange into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Cook, stirring occasionally, until tofu is browned, 3-4 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
• Once rice has cooked 10 minutes, heat a large drizzle of oil in a large pan over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant, 30 seconds. • Add Brussels sprouts, carrots, peas, garlic powder, and a pinch of salt and pepper; cook, stirring occasionally, until veggies are just tender, 1-2 minutes. • Turn off heat; transfer veggies to a plate and spread out to cool. (The more you spread them out the better! It will help them stay crisp as they cool.) Wipe out pan.
Use pan used for tofu here.
• Heat a drizzle of oil in pan used for veggies over medium-high heat. Add cooked rice and gently press into an even layer using a rubber spatula or the back of a spoon. Cook, undisturbed, until crispy, 30-60 seconds. • Add veggies and bulgogi sauce; stir to combine. Taste and season with salt and pepper, if desired.
Add tofu along with veggies and bulgogi sauce.
• Divide fried rice between bowls; top with crispy fried onions and scallion greens. Drizzle with as much Sriracha as you like and serve.
