Fried rice is one of my favorite foods. It’s easy, flavorful, and healthy, yet rich enough to stick to your bones. When I’m really feeling like pulling out all the stops, I make a delicious restaurant-style version that involves homemade seitan “pork,” scrambled silken tofu, and a long list of special ingredients. The other day, though, I was hungry, in a hurry, and happened to have a carton of leftover rice from our Chinese carryout a couple nights before. I was surprised to find that I was able to throw together an incredibly satisfying lunch with only a few ingredients in a matter of minutes. What I love about this recipe is that it can be adapted to whatever seasonings and ingredients you have on hand.
Ten Minute Fried Rice
1 teaspoon sesame oil or oil of your choice (Honestly, I don’t measure this out. I use a small glug of oil, enough to coat the bottom of the pan.)
2 cups (or 1 carry-out carton ) leftover white rice (I learned the hard way that using fresh rice makes for a mushy, lackluster dish that tastes nothing like restaurant fried rice. If you don’t have leftover rice on-hand, spread fresh rice in a shallow dish and set in a warm oven for 30 minutes or so to reduce the moisture content.)
1 tablespoon soy sauce
1 cup frozen peas (or whatever vegetable you have on hand)
1 block of pre-cooked tofu cutlet, cut into bite-sized cubes (or whatever protein you have on hand)
1/3 cup of roasted peanuts or almonds
1 shake of curry powder
1 squirt of sriracha
2 tablespoons chopped scallions
1) Heat oil in fry-pan or wok. Add rice and stir-fry until all of the clumps are broken up.
2) Season with half of the soy sauce and stir to distribute sauce evenly.
3) Add tofu cutlets and peas, along with remaining soy sauce. Stir-fry until all ingredients are heated through.
4) Season to taste with additional soy sauce or optional add-ins.
5) Garnish with peanuts, and scallions, if using.