I love fried rice. I used to make myself fried rice for my school lunches in high school and it remains one of my top comfort foods to this day.
I called this fried rice because that’s what I use most of the time, but this works great with most cooked grains, I’ve done this with all kinds of rice, quinoa and bulgur.
Use your leftovers, folks! 😀
I also like to do this in a cast iron pan, but your pan must be well seasoned and you must be effin’ vigilant. If you’re not a big cooking person, I’d recommend just using a non stick type pan and saving yourself the tears.
Start by heating oil over medium heat. (I use refined coconut oil but canola, sunflower, soy etc would all work)
- 1 medium onion
- 1/2 lb of chopped tofu (can be straight out of the package, this is an easy recipe).
Fry that shit up until tofu is lightly browned.
Once the tofu’s got a tan, dump in some frozen veggies straight outta the bag (I told you this was an easy recipe!)
About 1/4 to 1/3 of the standard bags. (BTW, have you tried PC’s naturally imperfect? works great, cheaper and reduces food waste!)
Toss this with:
- squirt of Bragg’s soy sauce (about 1 TBSP)
- 1/2 tsp dried ginger powder or about 1/4 inch slice of fresh ginger finely chopped
- sprinkle of dried roasted coriander (if you have some! ps this is cilantro seed so if you hate that skip this!)
Once the veggies are no longer frozen (but not cooked to snarf!), move everything to the sides and add in about 1 TBSP more oil and allow that to heat.
Next, dump in about a cup of cold cooked grains:
Mix that in:
You’ll want to be stirring this periodically (especially if using cast iron!) while you chop up as much cabbage as your little heart desires:
Don’t forget to share your cabbage with Lila:
Let the cabbage cook for a few minutes ,then serve with Sriracha and sesame seeds: