This recipe can be completely modified to fit your tastes and family's preference. I listed what we have in our fried rice most of the days, but you can add or remove anything you would like!
Just a few tips:
- Be sure to pre-chop all of your vegetables. This will make it easy enough to add them to the stir-fry quickly.
- When working with tofu, even if it is firm tofu, you should still drain it first. This just allows it to get browner and cook better than if it is still really wet.
- When peeling ginger to grate, use a spoon along the sides. This will take just the layer of skin off so that you can grate right into the sauce.
Now to the recipe! Remember, modify for what your family likes - clean out the fridge!
'Empty the Fridge' Fried Rice
by
Keywords: stir-fry entree vegan vegetarian Tofu
Ingredients
- Cooked Basmati Rice
- Firm Tofu
- Mushrooms
- Peppers
- Onion
- Radishes
- Carrots
- Scallions
- 1/4 cup Soy Sauce
- 2 Tbsp. Sesame Oil
- 2 cloves pressed garlic
- 2 tsp grated ginger
Instructions
Precook the rice in a rice cooker {or use leftovers from last night's dinner}
Chop all of the veggies in preparation.
Heat a cast iron skillet or wok over high heat. Add oil in mid way.
Add all of the vegetables to the wok and continue to mix.
As the vegetables become softened, add in the tofu and rice. Cook until warmed through.
Meanwhile, in a bowl wisk the ingredients together for sauce. Add to warmed rice mixture and turn off heat.
Slice scallions and sprinkle on top.
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Enjoy!
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