Bacon And Egg Fried Rice

Ingredients:

For the “Egg”:

• ½ block firm tofu, crumbled
• ½ tsp turmeric (for color)
• ¼ tsp black salt (Kala Namak, for an eggy taste)
• ½ tsp garlic powder
• ½ tsp soy sauce or tamari

For the Vegan “Bacon”:

• 4 strips vegan bacon (store-bought or homemade)
• 1 tsp soy sauce
• ½ tsp smoked paprika
• 1 tsp maple syrup

For the Fried Rice:

• 2 cups cooked and cooled rice (day-old rice works best)
• ½ cup frozen peas and carrots (or any veggies of choice)
• 2 green onions, chopped
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil (or neutral oil for cooking)
• 1 tsp ginger (grated, optional)
• 1 tsp garlic (minced)
• ½ tsp black pepper

Instructions:

1️⃣ Prepare the “Egg”

• In a pan over medium heat, sauté crumbled tofu with turmeric, black salt, garlic powder, and soy sauce for 3-4 minutes until lightly golden. Set aside.

2️⃣ Cook the Vegan Bacon

• In the same pan, cook vegan bacon until crispy, brushing with soy sauce, smoked paprika, and maple syrup. Chop into small pieces and set aside.

3️⃣ Stir-Fry the Rice

• Heat sesame oil in a large pan or wok.
• Sauté garlic, ginger, and green onions for 1 minute until fragrant.
• Add frozen peas and carrots, stirring for 2-3 minutes until softened.
• Add the cooked rice, soy sauce, and black pepper. Stir-fry for 3-4 minutes.

4️⃣ Add the “Egg” & Bacon

• Mix in the scrambled tofu and chopped vegan bacon.
• Stir well and cook for another 2 minutes until everything is heated through.

5️⃣ Serve & Enjoy!

• Garnish with extra green onions or sesame seeds and serve warm!