Ingredients with Measurements:
- 2 cups cooked brown rice
- 1 package of Hodo Soy Firm Tofu, drained and cubed
- 1 cup mixed vegetables (carrots, peas, corn, and green beans)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger powder
- Salt and pepper to taste
- 2 eggs, beaten
Special equipment needed:
- Large wok or frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large wok or frying pan over medium-high heat.
2. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
3. Add the mixed vegetables and stir-fry for 2-3 minutes until they are slightly tender.
4. Add the cubed Hodo Soy Firm Tofu and stir-fry for another 2-3 minutes until slightly browned.
5. Push the vegetables and tofu to the side of the wok or frying pan, and pour the beaten eggs into the empty space.
6. Scramble the eggs until cooked, and then mix them in with the vegetables and tofu.
7. Add the cooked brown rice to the wok or frying pan, and stir-fry for 3-4 minutes until heated through.
8. Add the soy sauce, sesame oil, ginger powder, salt, and pepper to the wok or frying pan, and stir-fry for another 2-3 minutes until well combined.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 36g
Protein: 12g
Fiber: 5g
Sodium: 500mg
Substitutions for ingredients:
- Any type of rice can be used instead of brown rice.
- Any type of mixed vegetables can be used.
- Any type of oil can be used instead of vegetable oil.
- Tamari can be used instead of soy sauce.
- Any type of oil can be used instead of sesame oil.
- Fresh ginger can be used instead of ginger powder.
Variations:
- Add sliced mushrooms for extra flavor.
- Use quinoa instead of rice for a gluten-free option.
- Add diced chicken or shrimp for a non-vegetarian version.
- Add chopped scallions for extra flavor and color.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to drain the tofu well before using it.
- Use a wooden spoon or spatula to stir-fry the ingredients.
- Adjust the seasoning to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the fried rice in a large bowl or on individual plates.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Mixed green salad
- Stir-fried green beans
Troubleshooting advice:
- If the fried rice is too dry, add a little more soy sauce or sesame oil.
- If the fried rice is too wet, cook it for a few more minutes until the excess moisture evaporates.
Food safety advice:
Make sure to cook the eggs and vegetables thoroughly to prevent foodborne illness.
Food history:
Fried rice is a popular dish in many Asian cuisines, and is believed to have originated in China over 1,500 years ago.
Flavor profiles:
Savory, slightly sweet, and nutty.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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