I love fried rice! So many cultures have their own version of fried rice, China, Indonesia, Taiwan, Thailand, Nigeria, you name it. Well, here is my take on it. 🙂
This fried rice is an excellent staple dish that is healthy, easy to prepare and won’t take a long time. Feel free to add other veggies of firm texture that you like. If you have leftover rice this is a great recipe to utilize it and create a tasty and complete dish.
Here is how to make it:
Serves: 4 people
Time: 50 min
- 1 cup of brown rice
- 1 bell pepper
- 1 shallot
- small bunch of scallions
- 10 spears of asparagus
- 3 cloves of garlic
- 3-4 large leaves of Tuscan kale
- 1 package of baked tofu (optional)
- cooking oil
- 3 tbsp of tamari
- 2 tbsp maple syrup, agave or brown sugar
- 2 clothes of garlic – minced
- 2 tbsp of chili paste (or Sriracha hot sauce)
- 1 tbsp sesame oil
Set rice to cook according to the package instructions. Mine takes 45 min to cook. Chop all the vegetables in small pieces – about 1/4 inch, including kale! Chop onion, scallion, and garlic even smaller. Chop tofu in 1/4 inch cubes. I like using my cast iron skillet, but a large wok pan would be great too. Heat up some oil, throw in chopped onions first, then add garlic, scallions, and the rest. Cook on medium heat until veggies get a nice golden crisp to them. Mix occasionally so they don’t stick. In a separate pan, heat up oil and start cooking tofu on a medium heat. The goal here to get crispy golden cubes. When tofu is ready add it to the main skillet with the veggies.
While vegetables and tofu are cooking we can prepare our sauce. Mix all the sauce ingredients and set aside. Add half of the sauce to the cooking vegetables/tofu.
When rice is fully cooked add it to the veggies mix, add the rest of the sauce. Mix well. Cook for another 5 min so that rice could get a slight crisp to it. And we are done!
Simple and delicious. I hope you enjoy it!