I saw this Katie Lee recipe somewhere online and knew immediately that I had to try it. Of course, I opted to tweak by my taste preference and the result was unbelievably tasty. I cannot believe how easy this recipe was and she once again, blew it out of the water! I made it in one bowl and baked it a bit longer because we love crispy rice… heaven. Turns out the leftovers were equally tasty. This one will be on repeat for sure!
1/4 cup plus 2 tablespoons liquid aminos
2 tablespoons of hot chili or hot olive oil (I have a spicy olive oil I used)
2 tsp of toasted sesame oil
1 tbl of chili paste
5-6 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and grated
2 cups cooked or leftover rice
2 extra firm blocks of tofu (I used Wildwood), drained and cut in cubes
1 small bag of frozen veggies (I used a veggie/lentil blend from Whole Foods)
Preheat your oven to 375 degrees. Line your sheet pan with a sheet of parchment.
Into a bowl, add all of your ingredients and stir well.
Spread your mixture into one even layer on your pan.
Bake for 12 minutes covered with foil.
Then remove foil and bake for an additional 20-25 minutes until the rice is toasted up and crispy.
— Knead to Cook