Veggie fried rice

April 26, 2010 at 12:02 am (Chinese, My brain, Tofu, unrated, Vegetable dishes)


I threw together a quick skillet of veggie fried rice today, and Derek said it was excellent and I should blog about it.  Unfortunately, I didn’t measure anything, but here’s my best guess at what I did.

Ingredients:

  • 1.5 Tbs. olive oil
  • 1 medium zucchini, sliced into half circles
  • 2 large cloves of garlic
  • 1/2 tsp. chili flakes
  • 1 Tbs. soy sauce
  • 1.5 cups cooked short grain brown rice
  • 1 cup of seasoned, frozen tofu (I used a kind of Asian marinade)
  • 2 eggs beaten with a dash of milk and salt and pepper
  • 2 scallions, sliced
  • 2 cups cauliflower marinated with fennel and coriander seeds (from the recent NYT article on quick pickles–mine were pretty low salt)
  • 1 cup green peas
  • 2 Tbs. roasted peanuts

Instructions:

  1. Heat 1/2 Tbs. of olive oil over medium-high heat in a 12-inch skillet.  When the oil is hot add the zucchini slices and cook, stirring occasionally, until the slices start to brown.  Add the garlic and chili flakes and 1/2 Tbs. soy sauce, and saute for another minute.  Push the zucchini to the circumference of the pan and add another 1/2 Tbs. oil to the middle. Add the brown rice and use your spatula to break up any clumps.  Add the tofu. Let cook for two minutes. Move the mixture to a plate.
  2. Add the final 1/2 Tbs. of olive oil to the pan.  When hot add the beaten eggs and scramble.  When almost done add the sliced scallions, stir, and move the eggs to the plate.
  3. Add the cauliflower and peas and heat until warm.  Toss back in all the other ingredients (from the plate), sprinkle with the peanuts, and stir to mix.  Serve immediately.
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