Wednesday, January 9, 2013

Dining In - Eggless Brown Fried Rice with Garlic Infusion

Veega Skinny Bitch
Eggless Brown Fried Rice with Garlic Infusion -
Skinny Bitch Ultimate Everyday Cookbook

For a simple, healthy Chinese take-out alternative try this fried rice recipe from Skinny Bitch Ultimate Everyday Cookbook. The egg is replaced with crumbled tofu, adding some extra protein to make it meal-quality. I enjoyed the flavor of the sesame oil and the fresh ginger. I was also happy to test out one of my Christmas gifts, a fancy garlic mincer (available at Williams-Sonoma) despite mediocre reviews, it worked great for me! Besides chopping up a couple veggies, this was one of the quickest dinner recipes I've made. Added bonus - fewer dirty dishes when it's complete! You can find this recipe and others in Skinny Bitch Ultimate Everyday Cookbook.

2 tablespoons sesame oil

2 garlic cloves, minced
1 cup firm tofu, rinsed, crumbled
2 tablespoons green onions, chopped
1 cup corn, fresh or frozen
1 cup green peas, fresh or frozen (original recipe calls for snow peas, cut in half)
1 teaspoon fresh ginger, minced
2 cups cooked brown rice
Salt, for seasoning
Ground black pepper, for seasoning
Sesame seeds, for topping
Teriyaki or soy sauce, for topping

Start by heating sesame oil in a large skillet over medium high. Add garlic and tofu. Cook for a minute, stirring. Add in green onions, corn, peas, and ginger. Cook for about 3 minutes, stirring. Add the brown rice, cook for 5 more minutes, still stirring to avoid overcooking and sticking to the pan.

Skinny Bitch Ultimate Everyday Cookbook
Quick & Easy Vegan Fried Rice

Remove from pan. Season with salt and pepper. Serve with sesame seeds and sauce of your choice for topping. See, wasn't that easy?

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