And frankly, I don't want to cook. I've hauled rocks, dug bulbs, moved soil, sold some wonderful flowers and worked for my friend Pam on a beautiful wedding at the Pratt Place Inn. I'm whooped and I have a hitch in my getalong. But I am hungry.
Tonight, vegan fried rice. Quick, nutritious and delicious. And I am breaking one of the cardinal rules for making fried rice. I am using brown rice.Not that heavy, sticky, gloppy brown rice that gives brown rice a bad name. Light and fluffy brown rice whose kernels separate and resembles not that crap we were served in health food restaurants of years past. The trick is to boil your brown rice for twenty minutes in plenty of salted water like you would for pasta. Drain it and then steam it until tender and fluffy, another twenty minutes or so. Spread it out on a baking sheet to cool in your refrigerator. When it is cold, it is ready to use for fried rice. A revelation!
1 red bell pepper, chopped
5 green onions, sliced on a diagonal
3 cloves garlic, minced
1 carrot, grated
1/2 cup, frozen peas
2 tablespoons ginger, minced or grated
1/2 package extra firm tofu, drained and cut into 1/2 inch cubes
1/3 cup Braggs Liquid Aminos or tamari soy sauce
1/3 cup dry sherry or rice wine
1 lb more or less of leftover COLD rice
Extra virgin olive oil for sauteeing
a few splashes of toasted sesame oil
Saute the drained tofu over medium high heat until browned on all sides. Remove from pan and drain on paper towels. Add more oil and saute the garlic and ginger for a minute or two until fragrant but not browned. Add the bell pepper and saute until crisp tender. Add the carrot and sliced green onions, saute for a minute or two and then add the cold rice. Saute for a few minutes then add the soy sauce and sherry or rice wine and tofu. Heat through. Add a splash of toasted sesame oil.
Get out the chopsticks and dive in!. It's Sunday, relax!