This recipe is not very authentic, but it is delicious and it has a Cuban twist! (Recipe for one)
1/2 Cup Uncooked Rice (If brown, use Trader Joe’s quick cook basmati)
1 Clove Garlic
1/5 Block Tofu
A drop of Trader Joe’s Veggie Broth
1/2 tsp Just Mayo (very important)
Goya Garlic Powder
Follow Your Heart Vegan Egg
Cook rice according to package instructions. Include the clove of garlic, scored, and a circle or two of olive oil. Cook rice as far in advance as you can and put it in the fridge. Fried rice works best with old, dry rice.
Mince tofu into pan, add rest of egg ingredients and mix and mince thoroughly. Cook on medium-low heat and then let sit on low.
Mince the white part of a scallion (include green if you like)(If small, use two or three). Separately mince about two tablespoons of onion. Set onion and scallion aside.
Microplane two baby carrots (or equivalent amount of adult carrot).
Sauce and finish
In pan, combine cooked rice, soy sauce to taste, 2-3 tablespoons of Earth Balance, and 1-2 drops of sesame oil (toasted preferred). Mix and heat. Then add in eggs, carrots and onions and mix again. Turn off heat and mix in scallions. Done!