Gingerly Riced!

 

Fried rice is a vegan's go to comfort food. Easy comfort food. And not only is it easy and comforty, it is also versatile like nothing else! I don't know if I've ever made one fried rice that has duplicated another and I plan to keep it that way! Variety is the 'spice' of life! Ha!

Gingerly Riced Recipe:
1 cup cooked brown rice
1/2 block of firm tofu
4 big chopped mushrooms
1/2 head of broccoli - chopped
1/2 chopped carrot
1/4 chopped cabbage
1/2 chopped Zucchini
2 stalks Bok Choy (you guessed it, chopped!)
1/2 inch thinly sliced ginger
1 healthy shake turmeric
1 kind splash of Tamari
1 dribble chilli oil (If you have some, if not, a pinch of chilli flakes)
Olive oil to cook (about 2 Tbsp)
1/3 cup of water (if needed)

Method:
Heat oil in wok at a medium heat. When hot add tofu, mushrooms and some drops of Tamari. Fry until mushrooms are soft and tofu is browning. Add broccoli, zucchini, carrot and ginger as well as a shake of turmeric, a dribble of chilli oil and more Tamari if needed. At this point you may want to add about a 1/3 cup of water as the oil may be drying up things a little. Fry and toss happily (couple minutes) until the colour of the veggies brighten! Finally add Bok Choy and rice. Toss, toss and toss some more until the Bok Choy is well and truly done and the rice almost crispy. Admire your wok full of love for a moment, dish it up and scoff! It's yellow, has a tang and will no doubt push you into having seconds. You only live once!