Prep Time: 10 mins.
Cook Time: 15 mins.
This is one of those simple and tasty recipes you can easily adjust to your own taste. Classic Chinese fried rice is usually made with pork, chicken or shrimp and eggs. But who needs that? You can add baby bok choy, cabbage, bell peppers, corn, bean sprouts, sesame seeds, chili flakes, ginger, etc. Why take out, when you can make it at home and get rid of leftovers. Just add any vegetables you have on hand.
Remember, be fearless and creative; try new things.
And get your chopsticks ready!
2 cups cooked brown rice (leftover), cold
2 oz. soft tofu
1 cup broccoli, cut into 1-inch pieces
¼ cup carrots, peeled and diced
1 cup Chinese long beans, trimmed and diced
½ cup shitake mushrooms, sliced
¼ cup peas
½ cup green onions, chopped
¼ cup cashews
3 tablespoons sesame oil
1 tablespoon minced garlic
3 tablespoons soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
1. Heat 1 tablespoon of the sesame oil in a large skillet or wok over medium-high heat. Once the pan is hot, add the soft tofu.
2. Cook, stirring until it’s lightly scrambled but not dry. Transfer to a plate and set aside. Wipe out the skillet and return to the heat.
3. Add the remaining 2 tablespoons of sesame oil.
4. When the oil is hot, add the garlic and stir-fry until it’s aromatic, about 30 seconds until they are golden brown.â€¨Your are infusing the oil with garlic flavor. Be careful to not to burn it.
5. Add all veggies (broccoli, carrots, Chinese long beans, mushrooms, peas, and green onions) and the cashews.
6. Continue stir-frying until the vegetables are all tender-crisp.
7. Add the rice and stir.
8. Stir in the tofu, soy sauce, salt, and pepper.
9. Continue to cook, stirring occasionally, until completely warmed through, about 2 more minutes.
10. Serve hot.
Tip- your wok or skillet should to be very hot. This helps meld the flavors together.