Vegetable Fried Rice Totally Rocks!

Today is a grey day, and it's starting to get me down, so thought I'd turn to Make it Healthy to get that productive feeling.
Many months ago I was perusing the internet for a healthy fried rice recipe.  I found a few good sounding candidates, and then started modifying and fine tuning.  I have borrowed the most from one of those recipes, and I just tried to locate it online and had no luck.  The one I am presenting today is different enough from the original, but I would still prefer to be crediting the source. If I locate it I will let you know, but after checking out about 35 recipes online, I am not optimistic.  Anyway, I have a strong feeling that this highly adapted one is a real winner. If you're vegan you know how to modify it, and I can attest to the fact that it is quite good without eggs.  With wok cooking you want the wok hot so everything cooks quickly and does not steam or overcook.  Make sure all ingredients are at the ready! Things happen fast.

Vegetable Fried Rice

      3 1/2 cups previously cooked brown rice (1 cup raw rice cooked as per package directions)

   2 tablespoons sesame oil for stir-frying

      2 teaspoons minced fresh ginger

      one clove garlic, sliced very thinly

      1 medium onion, diced or sliced

      1/2 cup frozen peas

      thinly sliced or julienned carrots (1-2) or other veggie of your choice  (mushrooms are great)

      1/2 red bell pepper, deseeded, sliced fairly thinly

      2 scallions cut on the bias in 1-2 inch lengths

      2 teaspoons soy sauce

      Black pepper, to taste

      Two eggs, beaten, optional

      Dark sesame oil

       

Preparation:

Cook the rice.  Heat oil in a wok on medium-high heat. Add ginger and garlic, and stir until fragrant (less than a minute). Add onion, stir-fry for about 2 minutes, until softening.

Push the onion to the sides of the wok; then add the peas and the carrots or other veggie in the middle, and stir-fry for 1-2 minutes. Don't overcook veggies.  Push that to the side and then add red pepper and scallions in the middle and stir-fry for 1 minute. Push to the sides of the wok and add optional egg, let cook for several seconds, then break up with spatula quickly until just about done.

Add rice to the pan. Stir until heated through (about a minute or two), using a wooden spoon or wooden spatula to turn the mixture.

Stir in soy sauce, and pepper. Taste, add a bit more soy sauce if you like,  and add a drizzle of dark sesame oil.  

That's it for today.  I hope you like the fried rice.

Be well.

Chili Tofu with Noodles Soup

Tofu, AKA, "The Boss"

There is a myth that you have to do a great deal to tofu to make it taste okay.  This recipe proves that is not true.  It's pretty easy, and makes a meal with another vegetable or salad (or in the case of my husband, Dan and me, it makes a meal all by itself).  I do make a vegetable stock instead of using chicken stock, but either works really well.  And it looks lovely in the bowl.  This recipe seems to be in several locations on the internet, and I have adapted it quite a bit, including but not limited to upping the vegetable quotient, cooking the tofu for less time, making it soupier, using firm rather than extra firm tofu (more tender), and changing Chinese wheat noodles to brown rice noodles (available in many supermarkets, and white rice noodles work just as well). I use Annie Chun's brand of brown rice "Pad Thai" noodles which are about 1/4 of an inch thick before cooking and actually get thinner when cooked, perfect for this recipe.  They are delicious and gluten free too.  I use a smaller amount of noodles than most recipes suggest even though I like noodles.  I don't like when they "glop up" the broth.   Here's my version:

Chili Tofu with Noodles Soup

            Ingredients

            1 qt. reduced-sodium chicken or vegetable broth

            2 cups water

            1 tablespoon minced fresh ginger

            1 tablespoon minced fresh garlic

            4 tablespoons reduced-sodium soy sauce, divided

            1 tablespoon Asian sweet chili or chili garlic sauce

            1 pkg. (14 oz.) firm tofu, drained and patted dry

            ½ -1 tablespoon vegetable oil (I use light sesame oil or peanut oil)

            about 5 ounces rice noodles, such as pad thai noodles

            1½ cup shredded carrots or carrots cut into matchsticks (I do matchsticks)

            3 cups spinach leaves

Preparation

1. Combine broth, 2 cups water, the ginger, garlic, and 3 tablespoons of the soy sauce in a medium saucepan. Bring to a simmer over medium heat and simmer 10 minutes, partially covered.

2. Meanwhile, in a small bowl, stir the remaining 1 tablespoon of soy sauce and 1 tablespoon of chili sauce together and set aside.

3. While the broth is simmering, cut the tofu horizontally into 4 slabs; dry both sides of the tofu well. Heat oil in a large frying pan over medium heat until quite hot. A nonstick pan tends to work better, but if you'd rather use a regular pan, just use a bit more oil.  Put tofu into the pan carefully and sear, turning once, until lightly browned in most spots, about 4 minutes total. Do not overcook. Remove from heat and place on a plate lined with paper or kitchen towel to absorb any extra oil.   Remove towel and, using a spoon, spread soy-chili mixture over tofu and turn gently to coat both sides. 

4. Add the noodles to the broth and cook, stirring occasionally, about 4 minutes and then add the carrots.  Cook another 1-3 minutes until carrots are still a bit crunchy and noodles are done.  Stir in spinach and cook just until wilted (seconds). Ladle noodles, broth, and vegetables into four bowls and top each with a slab of tofu. Drizzle tofu with more chili sauce if you like.   Can serve four with salad or another vegetable.

Let me know what you think.

And meanwhile, be well!