Hello again! It feels like it’s been forever. I apologize for neglecting my blog over the past week or two. I was on spring break last week (my last spring break ever, actually). It was incredibly relaxing and rejuvenating and I wanted to spend as little time as possible in front of my computer.
LOTS of cooking was done. And soul searching. But that’s another story.
So I’m stealing this recipe from my mom, who stole it from my sister. (Thanks Ruch!) I used to think that making fried rice was kind of an ordeal with too many steps, but this was surprisingly easy.
Cook your rice in one pot. Saute your veggies in another. Wait for rice to cook, combine the two, and then season. Not so difficult after all.
I also made some bok choy on the side for an extra dose of veggies, using a mixture of sriracha and soy sauce. It was really lightly sautéed because I love to keep it crunchy. I bought this bunch from Trader Joe’s, which was a bit of a rip off. I think you get a better value at Sprouts or some other grocer.
I’m off to school. Hope you’re having a great week!
Vegetable Fried Rice & Sautéed Bok Choy
1/2 onion, diced
1 small red bell pepper, diced
1 carrot, peeled and sliced into half moons
1 bunch of scallions, thinly chopped
1 block of extra firm tofu, drained and pressed
1.5 uncooked basmati rice –> 3 c water
3 cloves of garlic, peeled and grated
Soy Sauce, Sriracha sauce
First cook your rice on the stove.
Meanwhile, heat 1 T of oil. Once hot, add onions and saute until slightly brown. Add garlic and saute for a few minutes.
Add carrots and cover pot with a lid till carrots soften (about 3-4 min).
Add red bell pepper and scallions, saute for a few min.
Crumble in the tofu with yours hands and saute gently, allowing any extra water from the tofu to cook off.
Add soy sauce and a little salt, and the cooked rice. Add garlic powder if needed.
1 big bunch of bok choy, washed and chopped
1.5 T soy sauce
1/4-1/2 t of sriracha
1 cloves of garlic, grated
First, in a small bowl, combine soy sauce and sriracha sauce and whisk together. Set aside.
Over 1 t of oil, saute grated garlic for about 1 min over medium high heat.
Add chopped bok choy and saute gently for another minute.
Pour the soy sauce/sriracha mixture over the bok choy, saute quickly and remove from heat. Don’t overcook!