This fried rice appeared in my last random eats, and I thought I’d share the recipe. It’s nothing special really; just toss everything in a frying pan and stir!
Me being my Korean self, I couldn’t not eat this with gim (roasted laver). I also added a pickled ume (umeboshi) as a salty/tart contrast. But I think anything spicy or tangy will be good with this dish; kimchi or quick-pickled cucumbers sound awesome!
To be honest, I never measure when I cook, so I don’t have exact measurements. However, I stick to ratios (1 spoonful : 2 spoonful), so I’m guesstimating based on that. Feel free to adjust to your taste!
Veggie Fried Rice (serves 1)
1/2~2/3 cup cooked brown rice (day-old if using the glutinous type) 1/4 cup broccoli florets, bite-sized 1/4 cup diced mushrooms 2 TBSP diced onion ~2 oz carrot, diced ~1 oz sugar snap peas 3 oz extra firm tofu 3 cloves of garlic (substitue with 1/4 tsp garlic powder) 1 tsp tamari or soy sauce 1/2 tsp sesame oil 1 TBSP nutritional yeast splash of rice vinegar salt and pepper, to taste drizzle of oil for pan garnishes: sesame seeds, crushed roasted laver, spring onions
- To start off, add nutritional yeast and rice vinegar to your tofu and crumble with a fork. If you have black salt (kala namak), then go ahead and add some to this mixture.This will act as our “egg.”
- On a frying pan, add the oil (use small splash of water if you are avoiding added oils) on medium-high heat.
- Add the onions and fresh garlic to the frying pan and stir occasionally until fragrant and golden-brown. This will take about two minutes.
- Add the rest (carrots, mushroom and broccoli) into the pan. Season with salt and pepper.
- Once the vegetables have softened a bit, add the egg mixture. Stir and fry for about 3 or 4 minutes, making sure no pieces are burnt.
- Finally, add the rice and continue frying until the rice is heated through-out. Pour the tamari or soy sauce while continuing to stir.
- In the last few seconds, add the sesame oil and give the whole pan a few more good stirs to evenly distribute.
- Remove the pan from heat. Serve on a plate with garnishes of choice.
If you could tell, this recipe is highly adaptable. If you don’t have or like some of the veggies, just omit. That bell pepper that’s been sitting in your fridge for a week? Go ahead and toss them in! Have fun with this “recipe” and use it as a base to get creative!
Hope you enjoy~ Happy munching!