It’s been a week of easy eats at our house! Tonight, I decided to cook up another fave: fried rice! This is one of my go-to meals when I want something fast and easy and have a bunch of produce around. You can pretty much put anything into fried rice and come out a winner.
I totally recommend the combo of veggies below, but you can also sub out pretty much whatever is in your kitchen. Just put the denser stuff in during round one and toss in lighter, leafier things in round two of frying.
- 1T hot sesame oil
- 2T olive oil
- 1 eggplant, diced
- 1 block tofu, cubed
- one young vidalia onion, green and white parts, diced
- 2-4 cloves of garlic, minced
- 1t ginger, minced
- 2c cooked rice (I used brown, since we had some all made up in the fridge already)
- 8 collard leaves, sliced into bite sized pieces
- 1T mushroom (or your favorite) soy sauce
- 2T sake
- 2T peanut sauce
Round One: Heat the oils in a wok or a large frying pan on medium, and toss in the eggplant, tofu, white parts of the onion, garlic, and ginger. Sautee everything until the eggplant softens.
Round Two: Toss in the rest of the ingredients and cook for a few minutes more, until the collards turn a lovely bright green.
Serve! Maybe with some of that sake to go with?
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