Veggie Fried Rice for “a crowd”….or our family :)

One of the beauties of fried rice is that it is actually better if it is made from leftover rice that has been refrigerated, you get a better texture.   But I didn’t have any leftover rice so I got out my trusty free (from freecycle) rice cooker and cooked 2 cups of long grain brown rice in 4 cups of water (should have used 5 though because of the texture that I wanted for the fried rice……ended up adding some water to the skillet to give the rice a slightly stickier texture that is condusive to fried rice).   The beauty of fried rice is that it is FANTASTIC for using up leftover bits & pieces of stuff from the fridge!   Here’s specifically what I did, but please make this your own by using what you have in your fridge!   I would bet that this recipe came from desperation to use up all of the bits & pieces of leftovers in a Chinese Momma’s fridge 🙂

Lori’s Vegetable Fried Rice

Serves 7 a good sized portion (1 1/2-2 cups)

  • 2 cups long grain brown rice, uncooked (you can definitely use white)
  • 4 1/2-5 cups water
  • 1 large carrot, diced
  • 1 cup sliced snow peas (I cut each snow pea into thirds)
  • 1 bunch asparagus, cut into 1 inch pieces
  • 12 oz. extra firm tofu, pressed to push all the water out, then marinated in a teriyaki sauce (recipe to follow), then diced
  • 1 tbsp. grapeseed oil
  • 3-4Tbsp. low sodium soy sauce (to taste)

Cook rice and let cool as much as possible or use leftover rice (approx. 5 cups).
Prepare veggies while heating up the skillet to a nice hot temperature.   Once your skillet is nice and hot, add oil, then “fry” tofu (or meat) until nicely browned.  Then add veggies and rice and soy sauce and mix very well.  Turn heat to very low and let the cook for another 10-15 minutes or until the veggies are nice and soft.   Stirring every few minutes to keep from sticking and burning.

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