Much like Gillian, I made many a stir fry back in college. Some had noodles, some I served over rice, and sometimes I would throw leftover rice right into the stir fry get my fried rice on. I always try to make my fried rice a little healthier than the stuff you find at restaurants by limiting the amount of oil, using brown rice instead of white, and cramming as many vegetables in as I can. Hence the name Veggie Garden Fried Rice.
Making fried rice is one of my favorite ways to clean out my fridge before I go grocery shopping. I round-up all of my leftover veggie bits, including anything that looks a little bit wilted, and throw it on in the pan. To this I add some tofu and a hearty scoop of brown rice, fry it all up, and voila! Mealtime. Because this recipe uses up so many bits and pieces I could have called this recipe compost fried rice, but I didn’t think that had the same ring to it. Consider the ingredients list below a guideline and use whatever you’ve got on hand. Kale, green beans, snow peas, cauliflower… whatever you’ve got, throw it in the pan and get excited – it will be tasty!
In related news, here’s something that I do to make my life easier: I keep a big Tupperware filled with cooked brown rice in my fridge. That way, when I come home from work and don’t want to wait 45 mins for rice to cook, I don’t have to. I reheat brown rice and throw it into soups, or just serve a portion of it with my meal. Doing this also makes whipping up fried rice super easy. If you don’t stock pile cooked rice in your fridge, just make a little brown rice the night before you make this recipe, I find fresh rice too sticky to fry up well.
- 2 tb coconut oil, divided
- ½ tsp powdered ginger (or fresh if you’ve got it)
- 2 tb soy sauce, divided
- 1.5 cups day old brown rice
- 2 cup carrots, chopped
- 1 package extra firm high protein tofu
- 2 cups fresh baby spinach
- 1 cup broccoli florets
- ½ red bell pepper
- 1 shallot
- 1 fresh lime
- In a large skillet (or wok if you’ve got one) bring melt one tb of coconut oil.
- Add shallot and simmer until translucent.
- Add chopped tofu, 1 tb of soy sauce, and ginger.
- Fry tofu until crispy, occasionally stirring to make sure all sides get brown.
- Scoop out tofu with a slotted spoon and let the pieces drain on a plate covered in paper towels. Leave remaining coconut oil and shallots in pan.
- Add carrots and broccoli florets to pan, add 1 tb water, cover and steam for 1-2 minutes until broccoli looks bright green.
- Melt remaining coconut oil into pan, then add brown rice and remaining soy sauce.
- Mix until well combined and then let rice cook until it starts to crisp up.
- Stir in tofu cubes and fresh spinach, cover and reduce heat.
- Let cook until spinach is wilted.
- Squeeze lime juice over dish, toss and serve.