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Vegetarian Stir-Fry Rice Bowl

Vegetarian Stir-Fry Rice Bowl
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Prep Time: 12 min Serves: 4
Cooking Time: 9 min Yield: 6 cups
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Instead of greasiness, this colorful vegan bowl is loaded with plant-based delightfulness. Recipe + image courtesy of Jackie Newgent, RDN.



1. In a large bowl, stir together the chilled rice, orange zest, and cilantro; set aside. Squeeze and drain the tofu of excess liquid, then dice; set aside. Whisk together the sesame oil and soy sauce in a liquid measuring cup; set aside.

2. In a seasoned wok or extra-large deep skillet, heat the grapeseed oil over high. Add the mushrooms, peppers, and tofu; stir-fry until the mushrooms are cooked through, about 6 to 7 minutes. Add the scallions; stir-fry for 1 minute. Stir in the sesame oil mixture and remove from heat.

3. Stir the tofu mixture into the rice mixture until well combined. Transfer to four (2 1/2-cup capacity) freezer- and microwave-safe bowls. Cover well and freeze.

4. To enjoy one bowl, uncover and top the bowl with unbleached parchment paper or paper towel. Microwave on HI for 3 minutes and stir. Microwave until done, about 1 1/2 minutes more. Microwave times vary. (Hint: If desired, garnish with additional scallions and/or drizzle with additional soy sauce at the table.)


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