Step 1

Prep: use a chopstick or your hands to break up the cold rice until no large clumps remain; return to the fridge until you are ready to use it.

Step 2

heat the peanut oil over medium-high heat in a large skillet or wok. Use your hands to crumble the tofu into the pan, then add in the turmeric and stir well. Use a spatula to break up the tofu further, if any piece is too large. Sauté for 3-5 minutes, until the tofu is yellow and the turmeric has completely dissolved. Transfer the tofu into a small bowl and stir in the black salt, if using; Otherwise, season with regular salt to taste. Set aside; quickly clean out the pan and return it to the burner.

Step 3

warm the remaining peanut oil in the same skillet over medium-high heat. Add the onion, white parts of the scallions, and garlic to the pan; sauté for 3-5 minutes, until the onion is translucent and golden. Then, add in the carrots, peas, and salt and pepper to taste. Sauté for an additional 2-3 minutes, until the peas have thawed.

Step 4

bring the heat to high, then add in the separated rice. Mix everything together with a spatula until the vegetables are evenly incorporated. Then, cook the rice for 5-7 minutes, stirring only occasionally. This enhances the flavor of the rice, and allows some crispy bits to form.

Step 5

reduce the heat to medium-high; form a well in the center of the skillet, then pour in the tamari. Quickly stir the rice around, to evenly coat everything. Sauté for an additional 1-2 minutes, until the extra liquid has evaporated. Turn the heat off, then stir in the vegan “egg”, toasted sesame oil and green parts of the scallions. Add additional salt and pepper, if desired.

Step 6

let the rice sit in the skillet until the residual heat has warmed the “egg”, then transfer to serving plates and top as desired. Leftovers will keep in the fridge for up to 5 days.