Vegetable Fried Rice

For the new cooking year, one of my goals is to make more dinners.

I’ve become very comfortable with side dishes, breakfasts, appetizers, and dessert, but sometimes I lack the motivation to make a full-fledged entrée.  When I first started cooking, I didn’t think I’d ever use the word “comfortable”  to describe how I felt in the kitchen.  But now that certain cooking styles and methods have become second-nature, I would like to branch out again into making more dinner-style meals.  I also hope to give these dishes a restaurant-quality look.

This vegetable fried rice is my first step into that direction.

Vegetable fried rice

PREP TIME: 10 minutes
COOK TIME: 15 minutes
YIELD: Serves 2

WHAT TO GRAB:
STIR-FRY INGREDIENTS
1 egg beaten
2 tablespoons canola oil
2 scallions
6 broccoli florets, chopped in quarters
3 carrots, peeled and chopped into small pieces
1/4 cup frozen peas, thawed
2 cups cold, cooked white or brown rice
1/2 tub of Tofu (Nasoya brand, very-firm) (Preparation tips here)
2 tablespoons low-sodium soy sauce
Salt and Pepper to taste

MARINADE INGREDIENTS
1/2 cup low-sodium soy sauce
1/4 cup rice wine
1 garlic clove chopped
2 teaspoons grated ginger
1 teaspoon sugar

HOW YOU DO IT:

1. Prepare the tofu.  Cut the tofu into a series of 1/2-inch thick triangles.  Place the tofu between sets of paper towels.  Place a large pan on top of the tofu to allow the towels to soak up the water on each end. Dry for about 20 minutes.

2.  Dry-Fry the Tofu. Heat a griddle or cast-iron skillet over medium-low heat.  Do NOT add any oil to the pan.  Cook the tofu, frequently pressing each piece with a spatula, to help drain any excess water.  Once one side has browned, flip the pieces and repeat until the other side has fully browned.  About 10 minutes a side.

3.  Add all the ingredients for the marinade in a small bowl.  Remove the tofu pieces and marinate them for about 30 minutes.

4.  Meanwhile, blanch the broccoli and carrots in boiling water for one minute.  Drain and remove the vegetables to a bowl of cold water.

5.  In a large skillet or wok, heat 1 tablespoon of the vegetable oil over medium high heat.  Add the egg and scallions.  Cook, breaking up the eggs into small pieces, until they are lightly browned.

6.  Add the tofu, broccoli, carrots, peas, rice, and remaining tablespoons of oil.  Increase the heat to high heat, and cook until the rice is getting crispy – about 5 minutes – stirring frequently.

7.  In a small bowl, combine the soy sauce with 2 tablespoons water.  Pour the mixture over the rice.  Continue cooking and stirring, until the rice has absorbed all the liquid, about 4 to 5 minutes.  Season with salt and pepper, and serve warm!