Wednesday, May 12, 2010

Stir-Fried Rice

Serves 2

1-2 Tbsp peanut oil
1 tsp sesame oil
3 cloves garlic, minced
equal amount fresh ginger, thinly sliced
crushed red pepper
2 whole dried chilies
1-2 c cooked brown rice (with cooked hulled barley, optional)
1/2 bag baby carrots, cut into matchsticks
1/2 block of tofu, rinsed, drained, and cubed
brown rice vinegar
soy sauce
onion & garlic powders
2 green onions, chopped
handful fresh cilantro, chopped
zest of 1/2 lime, plus wedges
toasted sesame seeds

Heat the oil over medium heat. Add the garlic, ginger, crushed red pepper, and chilis occasionally stirring to prevent burning, for a minute or so. Add the baby carrots, cooked rice, and big splashes of soy sauce and vinegar to your taste. Allow to saute, stirring occasionally to prevent burning. Finally, add the tofu, onion & garlic powders, lime zest, green onion, and cilantro. Add additional soy sauce/vinegar to taste. Stir to combine and let saute a couple minutes. Top with fresh lime juice and sesame seeds.

This is quick to prepare, and you can use whatever vegetables, herbs, or leftover grain you have in your kitchen.

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