I’ve been trying to reform my food-going ways lately, adopting a less meat, less dairy, less processed, more veggies and whole grains approach. It also means being a little more inventive/adventurous in the kitchen with my fun new healthy ingredients I’m incorporating into the diet. It also means coming up with ways to use leftover ingredients before they go bad, particularly veggies. I found myself with a slew of veggies, a hunger in my stomach, and a 30 minute window to have food prepared and ready to go. No problem.
Quick and Dirty Thai Not So Fried Rice
-1 block tofu (extra hard, pressed)
-1 medium zucchini, chopped
-1/2 bag mushrooms, chopped
-1 medium red bell pepper, chopped
-1/2 large red onion, diced
-1/2 bag baby spinach
-1 bunch green onions, diced
-3 TBS Thai chili rub
-1 liberal squirt of sriracha
-1 bag mung bean sprouts
-3 cups pre-cooked rice
Toss your onions in a wok and cook on medium high heat for 3-5 minutes, or until limp.
Add all the other veggies and tofu, cook on medium high heat for 5-7 minutes, stirring well to cook evenly.
Add your eggs and stir until cooked.
Toss in your rice, and season with your sriracha and chili rub as desired.
Plate your fried rice, then toss your sprouts and an egg in the wok on medium high heat for about 5 minutes, stirring as needed.
Plate and enjoy.
Makes: 2-4 servings depending on your appetite
Prep Time: 10 minutes
Cook Time: 15 minutes