Breakfast and fried rice don’t often appear on a menu together. The traditional asian side dish is a surprisingly perfect breakfast food if you think about. Rice, egg, vegetables…what’s not to like?Breakfast Rice is a Sunday brunch Navy staple and I look forward to it every time I am on the ship on a weekend. Some of the most talented and under appreciated cooks I have met are Navy Culinary Specialist. I have learned new techniques and been inspired many times by the hard-working Sailors that prepare a ships daily menu. Their cuisine is often limited to a standard menu but when given the opportunity to create a dish outside the confines of a nutritionist built meal plan they can make some truly beautiful and delicious food.
My version of Breakfast Fried Rice is vegan. I replaced the scrambled egg with tofu scramble. The two key ingredients are using very good soy sauce and sesame oil. These two flavors dominate fried rice and are often overlooked. Look for sesame seed oil in an asian market that is sold in small batches. Sesame oil has a very strong heady flavor and little goes a long way. The sesame oil I use here I found in a wonderful market in South Korea that pressed the oil from fresh roasted seeds while you wait. I treasure it and keep it under lock and key. I think I will have to make a trip back to South Korea for more when it is gone.
My favorite soy sauce is Aloha Soy Sauce. You can find it at almost any grocery store in Hawaii or on Amazon. Good soy has many complex, umami flavors that go way beyond salty. What is your favorite soy sauce or sesame oil?
- 2 tablespoons canola oil
- 1 small onion, chopped
- ½ cup frozen peas, defrosted
- ½ cup frozen corn, defrosted
- 1 medium carrot, peeled and diced
- ½ block of extra firm tofu, water removed and crumbled (See notes)
- 3 tablespoons nutritional yeast
- ¼ teaspoon India Kala Namak black salt (optional)
- 2 cups cooked rice
- 3 tablespoons soy sauce
- 1 tablespoons sesame oil
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- ¼ cup chopped cilantro
- Heat wok or frying pan over medium heat. Add canola oil and saute, onion, peas, corn and carrot until golden brown. Remove from wok and set aside.
- Scramble tofu with nutritional yeast in wok until lightly browned.
- Add cooked vegetables, and rice to the wok with tofu. Working quickly while continually moving everything around the wok add soy sauce, sesame oil, ginger. Taste and adjust seasoning to preference. Once rice is slightly browned remove wok from heat and stir in chopped cilantro.