Veggie Kitchen’s Anykine Fried Rice

We call it anykine because we use up the day old rice with any vegetables we have in the fridge on any given day. The recipe lists a sampling of veggies to be used.

Ingredients:

4 cups of cooked day old brown rice (1 cup of uncooked rice will make 4 cooked cups)
1 block of extra firm tofu, patted dry and chopped into small cubes
3 crushed garlic cloves
2 tsp of minced ginger root
½ cup of chopped onions (green scallions, yellow or red onions)
3 celery stalks sliced into thin pieces
1 diced red bell pepper
1 cup of mushrooms thinly sliced (anykine)
1 carrot peeled and diced into small pieces
1 cup of shredded greens (chinese cabbage, bok choy or green cabbage)
2 tbs of vegetable oil
2 tbs of soy sauce
1 tbs of agave or maple syrup
1 tsp of toasted sesame oil
Salt and pepper to taste

Procedure:

1. Heat the vegetable oil in a nonstick pan or wok on a medium high heat. Add the tofu, salt and pepper to taste and stir fry until the tofu browns, 5 minutes
2. Add the garlic and ginger and sauté for 1 minute.
3. Add the veggies, salt and pepper and stir fry until the veggies are cooked but still crisp, al dente 6-8 minutes
4. Break up the clumps in the rice and add it to the pan
5. Add the soy sauce, agave/maple syrup and toasted sesame oil. Stir to mix well and cook until the rice is hot.

Cook’s Note:

As the name Anykine implies just about any veggies will do, string beans, snow peas, broccoli, cauliflower, leeks or even sweet potato. Toss in some peanuts or cashews to give your rice some added flavor and crunch. If you are in a hurry or just don’t feel like chopping then use a bag of frozen veggies. It will still be delicious.