Usually, I find rice a waste of valuable stomach real estate but one of the few exceptions is my brown fried rice. It’s the perfect weeknight meal because it’s quick and easy to make plus you can really just chuck in whatever veg you’ve got in the fridge. It stands alone as a solid meal but also makes a good sidekick to other dishes.
- 1 tablespoon peanut oil
- 2 cloves garlic, crushed
- 1 small red onion, finely chopped
- 1 block extra firm tofu, chopped into .5cm cubes
- 1 large carrot, finely chopped
- 12 baby corn, chopped
- 450 grams cooked brown rice
- 2/3 cup peas (frozen or fresh)
- 1/2 cup pineapple chunks
- 1/4 cup soy sauce (make sure it’s GF)
- 2 tablespoons Worcestershire sauce (make sure it’s GF and vegan!)
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- Salt to taste
- Heat the peanut oil in a large wok on high heat.
- Once hot, add the garlic, onion and tofu and stir frequently until the edges of the tofu begin to brown.
- Add the carrot and corn and toss for a few minutes before adding the brown rice.
- Cook for a further 10 minutes, stirring occasionally so nothing sticks to the bottom.
- Next add the peas and pineapple, followed by the soy sauce, Worcestershire sauce, sesame oil, brown sugar and salt.
- Cook for a few minutes more before serving.