August 29, 2014

vegetable fried rice

 This simple fried rice recipe is full of veggies and so easy to prepare, plus it is delicious for leftovers (including lunch the next day).  It is bound to be a weeknight favorite! 

Servings 4-6
Total Time 40 minutes

  • 2 cups brown or white rice, uncooked
  • 3 garlic cloves, minced  
  • 1/2 large purple onion, diced
  • 1 green pepper, diced
  • 2 carrots, diced
  • 1 head broccoli, about 2 cups of tiny florets
  • 3 cups diced cabbage
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons Bragg's Liquid Aminos (natural soy sauce), regular may be used
  • 4 teaspoons sesame oil
  • 1 package tofu (or the meat of your choice), cubed 
  • 1 teaspoon course salt
  • freshly ground black pepper


Prepare rice according to package directions.  Set aside.

While the rice is cooking, add the olive oil to a large saucepan, over medium-high heat.  Cook the tofu cubes, while using a small spatula to turn them over (scraping the bottom so they don't stick), until golden brown, 8-10 minutes.  Drain on a paper towel.

In a large skillet, or dutch oven, heat sesame oil over medium heat.  Add in garlic, onions, carrots, and green pepper, letting the veggies cook for 4-5 minutes.

Add in broccoli and cabbage, continuing to cook until broccoli is tender, 6-8 minutes.

Finally, add the rice and vinegar, stirring occasionally for 3-4 minutes.

 Remove from heat and stir in Bragg's (soy sauce), salt, pepper, and tofu.  


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