This rice is so good that we make a LOT extra to enjoy the next day (and the day after that!). It is also healthy which is due to the "homemade" part - just some extra virgin olive oil, long grain brown rice, and lots of vegetables. . . oh yeah, and tofu!
Shopping List
Brown rice
Eggs
Vegetables (carrots, broccoli, peas, onion, even a bag of frozen mixed vegetables) – thaw any frozen vegetables; chop veggies into small pieces
Firm tofu – cut into small pieces
Pantry Check
Extra virgin olive oil
Low sodium soy sauce
Ground ginger
Black pepper
Cook rice according to package instructions and then refrigerate. Cold rice works best. How much rice – well, we make enough for 6-8 servings so we have rice for dinner, lunch, and sometimes dinner again. Yes, we love this rice! Adjust your eggs, tofu, and vegetables amounts to the amount of rice you are cooking. Really, can you have too many vegetables??!! Or tofu??!!
Scramble eggs (usually 2-3) in 1tsp of olive oil. Remove from pan. Cut egg into small pieces.
Add 3tsp of olive oil to same pan and add rice and stir to coat with olive oil; add more olive oil if needed to coat rice. Keep heat low so rice does not burn. Sprinkle rice with soy sauce (I give the rice a good dousing!). Sprinkle with black pepper and ginger (I am pretty liberal with both spices).
Stir rice then begin adding vegetables. I add any fresh vegetables first because they take longer to cook. In fact I usually allow them to cook with the rice 5 minutes, covered. Next add any frozen vegetables and finally add tofu and egg. Stir, mix, have a taste, adjust seasoning if necessary and serve!
TIP: If you find your rice is burning 1) lower the heat 2) add a little water to the pan.
Serve with a salad! So good. So healthy.
SOME TOOLS THAT MIGHT BE HELPFUL:
Shopping ListBrown rice
Eggs
Vegetables (carrots, broccoli, peas, onion, even a bag of frozen mixed vegetables) – thaw any frozen vegetables; chop veggies into small pieces
Firm tofu – cut into small pieces
Pantry CheckExtra virgin olive oil
Low sodium soy sauce
Ground ginger
Black pepper
Cook rice according to package instructions and then refrigerate. Cold rice works best. How much rice – well, we make enough for 6-8 servings so we have rice for dinner, lunch, and sometimes dinner again. Yes, we love this rice! Adjust your eggs, tofu, and vegetables amounts to the amount of rice you are cooking. Really, can you have too many vegetables??!! Or tofu??!!
Scramble eggs (usually 2-3) in 1tsp of olive oil. Remove from pan. Cut egg into small pieces.
Add 3tsp of olive oil to same pan and add rice and stir to coat with olive oil; add more olive oil if needed to coat rice. Keep heat low so rice does not burn. Sprinkle rice with soy sauce (I give the rice a good dousing!). Sprinkle with black pepper and ginger (I am pretty liberal with both spices).
Stir rice then begin adding vegetables. I add any fresh vegetables first because they take longer to cook. In fact I usually allow them to cook with the rice 5 minutes, covered. Next add any frozen vegetables and finally add tofu and egg. Stir, mix, have a taste, adjust seasoning if necessary and serve!TIP: If you find your rice is burning 1) lower the heat 2) add a little water to the pan.
Serve with a salad! So good. So healthy.
SOME TOOLS THAT MIGHT BE HELPFUL:
Fried rice is our staple!!
ReplyDeleteHi! Stopping by from MBC. Great blog.