Vegetable Fried Rice - Center for Nutrition Studies

Ingredients

• 3 cups cooked brown jasmine rice, preferably leftover and chilled
• 8 ounces extra-firm tofu, cut in ½-inch cubes
• ½ cup diced onion
• ½ cup diced carrots
• 4 garlic cloves, minced
• 1 cup broccoli florets, blanched
• ½ cup peas
• ½ cup sliced green onions
• ¼ cup toasted sesame seeds
• 3 Tbsp low-sodium tamari
• 2 Tbsp coconut sugar or date paste
• 1 garlic clove, minced
• 1 Tbsp peanut butter
• 1 Tbsp Thai sweet or garlic chili sauce