Tonight I made fried rice for dinner. Since I had a turkey burger for lunch and had a steak taco for dinner last night, I opted for tofu and mushrooms and made chicken for Matt's rice. I've made my own fried rice before so this was not experimental. It's really fast, easy and yummy!
Ingredients:
Boil in a bag brown rice
Sesame oil...roughly 1 tbsp
2 eggs
2 chopped green onion (whites and green)
Vegetable Mixture...peas and carrots
Braggs Liquid Amino Acids (optional)
Soy sauce
Rice vinegar
Protein source-optional
I used firm tofu (pressed) and mushrooms
Chicken
Here we go:
Mix soy sauce and rice vinegar in bowl and set aside. I used approximately 1/4 cup soy and 1 tsp vinegar. You can add more or less depending on your taste buds.
Spray skillet with nonstick spray. Whisk two eggs with about 1/2 teaspoon of water and cook in skillet like you would an omelet. Flip and cook the other side; when done remove and slice or chop int small bits and set aside.
Spray tofu with Braggs for some flavor and add to skillet. I don't mind if the tofu or mushrooms touch the chicken so I cooked them and the pan together. When cooked through, remove from pan and set aside.
Add frozen vegetables and green onion -cook for about two minutes.
Now, create a space in the middle of the pan, add sesame oil and give it a quick stir. Then add rice and cooked egg into pan. If you are using all one protein you can add it back into the pan, as well. Since I was using chicken and tofu, I chose to add them to each serving after they were plated.
Turn up the heat to medium high, give everything a quick stir and add in the soy sauce vinegar mixture. I will usually let the rice sit for a minute or two, stir, and let it sit again. This gets portions of the rice really crispy. Just make sure you don't let it sit for too long and burn.
Dish out and serve! Probably makes 4 standard size portions but I halted it with Matt and we each ate the entire thing with no left overs. Add additional sauce if you wish.
