We woke up yesterday morning to this view out the window…..
Unfortunately I had to work, but Kyle had his “best day skiing ever” at the Canyons. He was hungry for dinner so I made this enormous pan of veggie fried rice. We almost ate the whole thing, but there was enough left for me for lunch the next day. I added the eggs for him, but normally I’d leave them out for a vegan version. Either way will be delicious.
2 cups uncooked brown rice
1/2 block of extra firm tofu; drained and weighted down
red pepper flakes
1 celery stock; sliced
2 carrots; sliced
2 cloves garlic; minced
1/3 cup frozen sliced green beans
1/3 cup frozen broccoli florets
1 green onion; sliced
1 inch of fresh ginger; minced
1/2 yellow onion; sliced
rice wine vinegar
2 handfuls of greens
2 eggs (optional vegetarian version)
Cook rice according to directions. After tofu is drained & pressed, slice in squares & place is low dish, drizzle on some soy sauce, rice wine vinegar and safflower oil. Sprinkle on some red pepper flakes & a dash of garlic powder & let marinade while the rice cooks.
Now prep the veggies. Chop all your veggies and place in a big bowl with the garlic & ginger. Drizzle on soy sauce, rice wine vinegar, safflower oil and red pepper flakes. Mix well.
(If using the eggs, whisk 2 eggs in a small bowl)
Heat a large wok or fry pan, spray with cooking spray and add some safflower oil.
(If using the eggs, add them to the pan and scramble)
Next, add the tofu and mix around the pan for a few minutes. Now add in all your veggies and cook for a few minutes more while mixing around gently with a spatula. Cook until it looks like the onion and carrots are just starting to soften.
Finally, mix in the rice with another dash of soy sauce. Enjoy!