Fried rice is an excellent quick meal to make use of your leftovers! Highly customizable, it’s one of my go to recipes when I have a bunch of random veggies and leftover rice to use up. Day old rice is the key to good fried rice- freshly cooked rice won’t fry up well. For this particular dish, I chose classic vegetables: carrots, bell pepper, peas, and spring onions, but you can substitute any veggies you have in the fridge! For my protein, I chose to use 21st century tofu– our local brand that’s the best tofu I’ve ever had, and one of City Feed’s top sellers- and Just Egg, a great vegan egg substitute. You can use real eggs if you’re not vegan, but I think it’s a great dupe!
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Ingredients:
3 cups cooked rice, at least a day old
2 carrots
2 small red bell peppers
1 bunch spring onions
1 10oz bag frozen sweet peas
1/2 c Just Egg
Sesame oil
1/2 c soy sauce
1/4 c rice vinegar
1/4 c sugar
4 cloves garlic
1 T ginger
Mae Ploy sweet chili sauce
Sriracha to taste
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Unwrap your tofu, drain it, wrap it in a clean tea towel or paper towel, and set something heavy on top of it. Leave to press for 30 minutes. Wash and dice the peppers and carrots, and finely dice the spring onions, garlic, and ginger. In a small container, mix the soy sauce, vinegar, sugar, garlic, ginger, and sriracha. Stir until the sugar dissolves. After 30 minutes, unwrap the tofu and chop into 1 inch cubes. Toss in the soy sauce mixture and let marinate for 10-15 minutes.
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Heat a few teaspoons of sesame oil in a large skillet or wok. Drain the tofu, reserving the sauce for later. Fry the tofu for 2-3 minutes per side, until all sides are browned. Remove from the pan when crispy, and set aside.
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In the same pan, add some more oil and sauté the carrots, onion, and peppers until just tender. Add the frozen peas and sauté until heated through. Add the rice, drained kimchi, and the reserved sauce and fry for a few minutes. Make some space at the side of the pan, add a little oil, and pour in the Just Egg. Scramble, then stir into the rice and veggies until well combined. Add the tofu and fry for a 3-4 more minutes, stirring frequently. Plate and top with more spring onions, soy sauce, sriracha if desired, and a drizzle of sweet chili sauce.
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Shop ingredients on line: City Feed and Supply
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