There seems to be some kind of a block in my head because I can never seem to remember how easy, adaptable and delicious fried rice is. You can add anything you want to it and it’ll probably still taste good. I like to fill my fried rice up with both classic aromatics as well as bigger chunks of vegetables to make it a one pan meal. It’s good recipe to clear out your fridge and freezer with, but that’s not a necessity. The most important part is to use cooked and cooled rice, so next time you’re making a meal with a side of rice, make a lot and store in the refrigerator for the next day.
Mushroom Fried Rice
Serves 4
1 tablespoon canola oil
1-225 gram package of silken tofu (soft, firm or extra-firm)
1 small yellow onion, peeled and diced
1 medium carrot, peeled and diced
1 stalk of celery, ends trimmed and diced
1 tablespoon of diced bell pepper
~450 grams of mushrooms, any kind you like, sliced
4 cups day old rice, brown or white
3 tablespoons tamari, use soy sauce if not gluten-free
1 tablespoon orange juice
1/4 cup edamame beans, shelled
1/2 cup broccoli florets, frozen or fresh
1 scallion, ends trimmed and sliced thin (optional)
In a large skillet, heat oil over medium-high heat and add the silken tofu. Break the tofu into small pieces with a wooden spoon. Add the onion, carrot, celery, bell pepper and mushrooms and let them start to sweat. Add the rice and start to break it up with the back of a wooden spoon. Add the tamari and orange juice and stir until the vegetables are relatively evenly distributed in the rice and they have softened. Add the edamame and broccoli and combine. Serve hot, with Sriracha or topped with sliced scallions.
