Rainbow Ginger Fried Brown Rice

How good is fried rice right!? I mean it’s got to be one of the most cost efficient meals, its super easy, quick, and perfect leftovers for lunch the next day.

I like to make this when I have lots of odd vegetables hanging out in the fridge at the end of the week that I would hate to waste.. and the best thing is you can throw in almost anything, well kind of.

You can make it with as few or as many different types of veggies, I like going for lots of colour, just as the saying goes – eat the rainbow 😉 that way you know your getting a big variety of vitamins and minerals.

rainbow veg

So the ingredients for this is very open, I’m just going to give you a list of things I think would make a mean fried rice!

Enough for 3-5 servings

– veggies, lots of veggies, approx. 6-7 cups of diced vegetables

eg. green peas, beans, capsicum, carrot, corn, onion, brocoli, mushroom, asian greens, zucchini, celery, cabbage, snow peas.. you get the idea? basically anything.

– 1 cup of diced fresh pineapple (adds a delicious sweetness)

– 2 cups of uncooked brown rice

– 1- 2 inch knob of ginger (grated)

– 1 large red chilli (diced)

– 2 cloves of garlic (diced)

– 4 tbsp of organic tamari soy sauce

– 2 tbsp of sesame oil

– 2 tbsp of sesame seeds

optional: for extra protein you can add 1 cup of diced organic tofu or for a non-vegan option you can add 2-4 organic eggs (about 1 per serve).

How to make:

1. Cook your brown rice as per usual (i.e. with a rice cooker or on a stove) I usually allow 40 minutes for it to cook.

2. Meanwhile have all your veggies diced and ready to go.

3. If your using tofu then I like to fry the diced tofu in a pan on med-high heat with 1 tbsp of sesame oil, tossing until its slightly crispy all over, set aside. If your adding egg then whisk the eggs in a bowl, and pour into a large fry pan, tip the pan to allow it to completely cover the bottom of the pan, cook like a big pancake and flip when almost cooked all over. Allow other side to seal and then transfer to a plate (if your using 3-4 eggs then you may need to do this 2 or 3 times).

4. Next you can add the sesame oil, chilli, garlic, ginger, and onion (if using) to the hot pan and fry for approx 1 min or until slightly browned (you don’t want to burn your garlic so stir continuously).

5. Add all the veggies and pineapple to the pan/wok and continue to stir and mix ensuring all the veggies are getting cooked, add the tamari and stir. Keep cooking until they look cooked to your satisfaction, I like mine still fairly firm and colourful.

6. Add the brown rice and mix well ensuring the veggies are evenly mixed through the rice, and the rice is starting to crisp a little. Taste and see if it needs more chilli, garlic, tamari, or ginger and add accordingly to your taste.

7. Serve in bowls with a sprinkle of sesame seeds over the top and chives if you have them.

8. Enjoy your big rainbow bowl of veggies and rice or store in the fridge for lunch tomorrow.

rainbow rice

Thanks for stopping by,

Elsa, xx

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