Everything but the Kitchen Sink Fried Rice
Picture this, you open up the fridge to find all sorts of produce that is verging on spoilage.
You rack your brain for ways to use it all up in one dinner so it doesn’t go bad and come up with….nothing. We’ve all been there. Everything But the Kitchen Sink fried rice to the rescue!
Fried rice is one of those perfect foods where it doesn’t have to be fresh (in fact, sometimes less fresh is better!) and anything you want can get thrown in there and it’s still absolutely delicious and semi-healthy.
On this particular night, I happened to have a ton of tofu close to its expiration, brussels sprouts on the verge, some tempeh that was marinated 3 days earlier for a tempeh BLT and a frozen bag of mixed veggies near freezer-burn status. That called for fried rice!
All ready for the rice to enter the mix!!
If you have day old rice, this works best. All you have to do is cook your proteins and pan fry up the rest of the ingredients with some soy sauce, sesame oil, sriracha and seasonings and cook a couple of eggs. Throw the rice in and you’re good to go.
Once you see some crispy bits of rice and it tastes juuuust right, plate and serve with another fried egg on top if you choose (I always choose an egg on top where possible).
I hope you enjoy the simplicity of this recipe as much as I do!
Always put an egg on top!
Everything but the Kitchen Sink Fried Rice
Ingredients:
- 2 cups (dried) rice of your choice (I used brown jasmine)
- 1 block tofu
- 1/3 block tempeh
- 12 oz brussels sprouts
- 1 bag frozen vegetables
- 3 eggs (plus additional for topping, if you choose)
- 2/3 cup coconut aminos or tamari (or soy sauce if not GF)
- 1/4 cup sesame oil
- 1/4 cup sriracha
- 1/8 cup rice vinegar
- 1/8 cup maple syrup
- scallions for garnish
Instructions:
- This works best with day old rice, so if possible, pre-cook the rice a day in advance. If you have to cook the rice the same day, at least let it sit in the fridge a few hours after cooking!
- Marinate your tofu and tempeh with 1/2 of the coconut aminos (or soy sauce), sriracha, rice vinegar and maple syrup. Let sit at least 15 minutes and in the largest pan you have (a wok is even better if you have it) pan fry in its own marinade.
- Once marinade is absorbed and proteins are cooked, add 1/2 of sesame oil to pan and add brussels sprouts and any frozen veggies to the pan to cook in the marinade, tasting and seasoning as you go. If you use coconut aminos, you likely will need salt, if you use soy sauce, it will likely be just right.
- Push all protein and veggies to the side and begin to cook the eggs in the other side of the pan. Once they look mostly cooked through, break them up and add cooked rice to the mixture and the remainder of the sesame oil and soy sauce.
- Cook until there are some delicious, fried, crispy bits on the rice. Top with an egg and scallions (if you choose) and serve!
