Fried Rice


Whenever I make brown rice I always make enough for leftovers.  So what does one do with leftover brown rice (or leftover white rice, for for that matter)?  One of my favorite uses is fried rice.


  • Organic Extra Firm Tofu (mimics the egg and/or meat in traditional fried rice)
  • Emeril Lagasse’s Asian Essence  or make Emeril’s Asian Spice blend (see below)
  • Earth Balance (Vegan Butter)
  • Canola Oil
  • Shōyu or Tamari (Soy Sauce)
  • Leftover Brown Rice
  • Matchstick Carrots (or shred a regular carrot)
  • Broccoli
  • Sesame Oil (optional)
  • Garlic powder (opitonal)
Take Block of Tofu and Drain excess water on a paper towel.  Then crumble the tofu into a bowl.  Season tofu with Asian Essence, a little soy, a dash of sesame oil (a little goes a long way), and some garlic powder.  In a hot pan put about a tbsp. of Earth Balance.  Add broccoli and carrots.  (At this point you can add whatever vegetables you want.  Be creative.)  Sprinkle Asian Essence over vegetables.  Then add crumbled seasoned tofu. Cook till vegetables and tofu are almost finished.  Then crumble in the leftover rice. Add a little canola oil.  Then add Shōyu.  Stir and coat fried rice with Shōyu.  Cook until all incorporated and rice is heated through.
Serves 3 to 4.
This dish is great served with my Asian Cucumber Salad.

Emeril’s Asian Spice Blend: 
1 tablespoon 5-spice powder
1 tablespoon salt
1 tablespoon sugar
1 1/2 teaspoons ground black pepper
3/4 teaspoon cayenne

In a small bowl, blend all the ingredients. Keep in an airtight container until ready to use.


About Living Well

I am a vegan who loves food and loves life. Why am I vegan? Vegan living seemed to be a holistic way to live. Choosing to live as a vegan is helping me to live more environmentally conscious, more ethically, and more healthy. That said, I still wanted to be able to have foods that I loved. This site will be a place that I share ideas on living well and share vegan recipes. Some recipes are naturally vegan; other recipes I will take and veganize them. My influences in cooking are from my Granny (who is now 96 years old) who taught me how to make homemade buttermilk biscuits, syrup cookies, okra, and other southern comfort favorites; my mom, who knows how to host, and from living in places like London, Spain, and Costa Rica. When I am not cooking I am a professional artist. Cooking is just one more way I get to be creative. May these recipes inspire you, and may they always be delicious! P.S. If you want to check out my art, you can visit my website at:

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