Hello, my name is Dara and and I have a cooking problem. It’s a sickness, a disease really and I just can’t help myself. Even though I’m only cooking for two, when it comes time to make the rice to go with our stir fry or curry, I must make at least 2 cups DRY, right?
We used to eat rice, plain old brown rice, as a side dish for ANY meal for at least a week until I finally got so sick of it that it ended up in the trash (actually, the green bin). Well, I have exciting news to tell you…I have discovered the perfect solution for this grain overload. FRIED RICE!
But this isn’t your standard, greasy, brown dish, speckled with just a few small mushrooms and pieces of dry egg. This fried rice is loaded with fresh vegetables, fragrant garlic and ginger, perfectly browned tofu, and a sweet and salty sauce. It is your perfect one pan meal and also the perfect way to transform your plain old rice (brown jasmine is my rice of choice these days) into a totally new, totally healthy, and totally tasty dish!
Once all your veggies are chopped, the hard work is done, making this dish super easy too! The prep work can all be done a day before and works with whatever you happen to have floating around in your fridge.
It’s safe to say, I now am no longer ashamed of my cooking-too-much ways. I welcome leftover rice with open arms and an open mouth!
Dara
Tofu and Vegetable Fried Rice
Serves | 4 |
Dietary | Vegetarian |
Ingredients
- 1 Block tofu (cut into cubes)
- 2 eggs (beaten)
- 1 Tbsp olive oil
- 2 Tsp ginger (minced)
- 2 Cloves garlic (minced)
- 1/2 cup green onions (finely chopped)
- 2 carrots (diced)
- 1 stalk of celery (diced)
- 2 Handfuls button mushrooms (sliced)
- 1 red pepper (thinly sliced)
- 1 head broccoli (chopped)
- 1 cup frozen peas
- 1 3/4 Cups cooked and cooled brown rice
- 3 Tbsp soy sauce
- 2 Tbsp mirin
- 1 Tbsp hoisin sauce
- 1/2 Tsp chili sauce (I like sriracha)
- 1/2 Tsp sesame oil
Note
This works best with day old rice so it's a perfect way to use up your leftovers! It also makes an excellent clean out your fridge meal -- use any vegetables you have on hand. Chicken or shrimp would also be great instead of the tofu.
Directions
1. | Heat 1/2 tbsp olive oil over medium high heat in a large wok or skillet and saute tofu until golden brown, about 10 minutes. Remove from pan and set aside. |
2. | Turn heat down to medium, and add egg. Scramble egg into small pieces, about 3 minutes. Once done, remove to plate and set aside. |
3. | Add remaining 1/2 tbsp of olive oil and turn heat back up to medium high. Add garlic, green onion, carrot, celery, and ginger and sauté until soft, about 5 minutes. Add red pepper, mushrooms, and broccoli and continue to stir fry until vegetables are tender, about another 5-8 minutes. |
4. | Add rice and stir to break up any large clumps of rice and to distribute it throughout. Add frozen peas and stir to combine. |
5. | Combine soy sauce, mirin, hoisin, sesame oil, and chili sauce. Add back tofu, egg, and sauce to wok and mix until everything is coated. |
Joanne says
Fried rice definitely makes leftover rice more fun! I always end up tossing my extras but this is so what I’m doing from now on!
Irit says
Pam told me about your blog! Great ideas! I’m going to make this fried rice but couldn’t find the Mirin. The grocery store clerk said I might have to go to the liquor store for that?
Irit says
Ohh and can I just make it without Mirin?
howt1653 says
Sure. Maybe just add a little rice vinegar and some brown sugar. Enjoy!
Irit says
Just made this dish! Very delish!
howt1653 says
Thanks Irit! Glad you liked it!