Thursday, February 4, 2010

Fried Rice

Art is giving some lectures in Iowa.  With Jacob's pre-supper entertainment out of town, we are eating very simple meals.  Last night I made brown fried rice with tofu and vegetables. 
This came together very quickly and was approved by Jacob and I.  I cooked brown rice in the rice cooker in the afternoon so that it was ready to fry for supper.  This made enough for Jacob and I to have leftovers for supper tonight.  If Art were home to help eat, I would have doubled the recipe.

1 cup brown rice, cooked
1 Tab canola oil
1/4 cup diced onion
1/2 cup diced carrot
5 oz firm tofu, drained and cut into 1/4" cubes
1 egg, whisked
1 cup frozen green peas, cooked and drained
1 Tab rice wine vinegar
2 Tab low sodium soy sauce
squirt of Sriracha or other chili sauce
1 Tab finely chopped ginger

In a large skillet or wok, heat oil over medium high heat.  Add onion, carrot, and tofu.  Cook until onion and carrot are soft and tofu is browned, stirring occasionally.  Remove from skillet to bowl. 
With skillet still over medium high, scramble egg, breaking it into small pieces. 
Return tofu and veggies to skillet with egg.  Stir in peas and remaining ingredients.  Stir until combined and heated through. 

1 comment:

  1. toasted sesame oil is a wonderful flavor alternative. i'm looking forward to trying this chili sauce version!