For my pumpkin curry dish the other day, I made quite a bit of rice, and so, when I came home from work this evening, I racked my brain to create a dish that would use the rest of the leftover grain. It just so happened that I had two cups of it, which was the perfect amount for this recipe that I whipped up.
It takes about a half hour total to cook, and all of ten minutes to gobble up. Feel free to substitute different vegetables (chopped carrots, green beans, peas) in place of the celery and mushrooms.
Basic Fried Rice
1 T. grapeseed oil
1/2 package extra-firm tofu, cut into 1" cubes
1 cup onion, chopped
3 cloves garlic, minced
2 cups cooked rice (I used jasmine)
2 T. coconut amino acids
1 cup crimini mushrooms, sliced
1 cup celery, chopped
1/2 cup raw cashews
salt and pepper to taste
- On medium-high heat, heat oil. Cook tofu until browned on all sides. Add onion and garlic, saute until cooked.
- Turn heat to low, add rice. Stir to mix. Add coconut amino acids, stir to mix, and cook until rice is warmed through.
- Add mushroom and celery and cashews, stir to mix and cook for about 3 minutes.
- Salt and pepper to taste. Serve immediately.