[Creative Commons photo by Ginny]
OK, so I’ve posted about fried rice before, but my friend San and I were chatting about it on Twitter the other day. We realized that fried rice we make at home never tastes quite like the stuff you get from delivery places. A challenge!
I think this attempt went pretty well! Here’s what happened:
- 1t hot sesame oil
- 2T sunflower oil
- about 1c leftover steamed tofu with mixed veggies (I’d say it was the equivalent of 1/2 block of tofu with some broccoli, carrots, and water chestnuts mixed in)
- 2 cloves garlic, minced
- 1c bok choy (just the green parts), chopped
- 1c frozen peas and carrots mix
- 2-3t mushroom soy sauce
- 1.5c cooked brown rice
- 2 scallions, chopped
Heat the oils in a large skilet on medium high, and dump in the tofu and veggies. Fry all that up until the bok choy gets a bit wilty.
Throw in the rice and stir in your soy sauce and scallions. Cook for about 5 minutes more, until some of the rice starts to get a little browned.
Next time, I would use less of the peas and carrots mix. Maybe half as much – there were way too many peas in there. I’d probably also use more tofu. Instead of the hot sesame oil and 2T sunflower, I’d prefer to use 1T sesame and 1T sunflower. Since I’d probably not have leftovers to work with next time, I think I’d just go with tofu, broccoli, and water chestnuts. Maybe add some mushrooms?
When you guys make this, let me know how it goes! This is a work in progress for sure.
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!