We always cook these two recipes one day after the other because when you make the stir fry you’ll cook too much rice which you’ll then use the next night for the fried rice. (The secret to really fantastic fried rice is to use cooked rice that’s been cooled, preferably overnight.) You can substitute pretty much any of the ingredients, they are both really simple dishes and easy to modify to suit your own tastes. The fried rice is served in lettuce leaves (let everyone you’re feeding do their own, it’s fun and quite messy) which means you don’t even have to bother making a salad.
Stir fry
3 cups of brown rice
6 cups (approx) of thinly sliced veggies including onions, carrots, capsicum, Chinese greens, broccoli, corn on the cob sliced into rounds, snow peas, spring onions and snow pea sprouts.
Crushed ginger to taste (about a tablespoon)
1 cinnamon stick
1 star anise
3 cardamon pods
Oil for cooking
Soy sauce (GF for coeliacs)
Sesame oil
Sugar
Salt and white pepper, finely ground
350 gram packet of firm tofu
Put the rice in the rice cooker with 6 cups of water. Finely dice the tofu and shallow fry in not much oil over a medium heat. You’re aiming for golden brown, crunchy little croutons.
In a wok (if you’ve got one, otherwise a large frying pan is fine) fry the onion, the cinnamon, the star anise, the cardomon pods and the carrots for about 4 - 5 minutes and then add the ginger and then the veggies one by one in the order in which they will cook. So save your sprouts, snow peas and spring onions until last. In a small mug mix together a couple of tablespoons of soy sauce, a tablespoon of sugar (that you’ve dissolved in a small quantity of boiling water), a tablespoon of sesame oil and a couple of pinches of pepper. Add, taste and adjust if necessary. Remove the cinnamon, star anise and cardamon and serve over rice with tofu on the top.
The rice you haven’t eaten should be cooled as quickly as possible and stored in an airtight container in the fridge. Don’t keep it for more than 36 hours before using.
Fried rice
2 cups cooked and cooled brown rice
1 onion
2 carrots
3 celery sticks
1 red capsicum
1 can corn
1/2 cup peas
1/2 cup broad beans
Soy sauce to taste
1 tablespoon grated ginger
2 cloves garlic (crushed)
4 or 5 spring onions, thinly sliced
Small bunch of coriander and/or parsley
Oil for frying
Salt to taste
1 large iceberg or cos lettuce separated and washed.
Finely dice all the vegetables. Fry the onion, garlic, carrot and celery together until soft. Add the capsicum, peas, broad beans, corn and rice and stir over a medium heat for five minutes. Add the ginger, soy, spring onion and salt if necessary. Sprinkle with fresh herbs and serve with lettuce leaves on the side of the plate for rolling.
3 cups of brown rice
6 cups (approx) of thinly sliced veggies including onions, carrots, capsicum, Chinese greens, broccoli, corn on the cob sliced into rounds, snow peas, spring onions and snow pea sprouts.
Crushed ginger to taste (about a tablespoon)
1 cinnamon stick
1 star anise
3 cardamon pods
Oil for cooking
Soy sauce (GF for coeliacs)
Sesame oil
Sugar
Salt and white pepper, finely ground
350 gram packet of firm tofu
Put the rice in the rice cooker with 6 cups of water. Finely dice the tofu and shallow fry in not much oil over a medium heat. You’re aiming for golden brown, crunchy little croutons.
In a wok (if you’ve got one, otherwise a large frying pan is fine) fry the onion, the cinnamon, the star anise, the cardomon pods and the carrots for about 4 - 5 minutes and then add the ginger and then the veggies one by one in the order in which they will cook. So save your sprouts, snow peas and spring onions until last. In a small mug mix together a couple of tablespoons of soy sauce, a tablespoon of sugar (that you’ve dissolved in a small quantity of boiling water), a tablespoon of sesame oil and a couple of pinches of pepper. Add, taste and adjust if necessary. Remove the cinnamon, star anise and cardamon and serve over rice with tofu on the top.
The rice you haven’t eaten should be cooled as quickly as possible and stored in an airtight container in the fridge. Don’t keep it for more than 36 hours before using.
Fried rice
2 cups cooked and cooled brown rice
1 onion
2 carrots
3 celery sticks
1 red capsicum
1 can corn
1/2 cup peas
1/2 cup broad beans
Soy sauce to taste
1 tablespoon grated ginger
2 cloves garlic (crushed)
4 or 5 spring onions, thinly sliced
Small bunch of coriander and/or parsley
Oil for frying
Salt to taste
1 large iceberg or cos lettuce separated and washed.
Finely dice all the vegetables. Fry the onion, garlic, carrot and celery together until soft. Add the capsicum, peas, broad beans, corn and rice and stir over a medium heat for five minutes. Add the ginger, soy, spring onion and salt if necessary. Sprinkle with fresh herbs and serve with lettuce leaves on the side of the plate for rolling.
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