My mom used to frequently make us fried rice for dinner. It was probably an easy go to because she could make it with leftover rice or meats—and we always liked it. You know me, I am always trying to step it up a notch and add more vegetables. Here is my version of homemade fried rice.
The last two years, I have been using sautéed tofu instead of meat. Seasoned just right and cut very small, it is hard to notice the tofu. Last week, I was visiting my daughter in LA. I wanted to make her a dinner that she would have easy leftovers for work. Fried rice it is! However, she asked me if I could add meat, so the meal would last longer in her stomach for those long designing days. Steak it is! This recipe is made with steak, however, you can use any meat or tofu you want. Enjoy!
I use organic as much as possible. Although, I haven’t found organic bean sprouts. For meats and eggs, I use hormone and antibiotic free. For tofu, I use non-GMO organic.
Rice should be made first or a day ahead of time, so it has time to cool before stir frying. When I make rice the same day, I put my cooked rice in a large bowl, so it has room to breathe, and I cool it in the freezer. Rice should be firm, not mushy.
I grate my carrots in the food processor. If I don’t forget, I add the carrots to the uncooked rice before turning on the rice cooker. Add 1/4 cup extra water if cooking carrots with rice. Notice the rice photo…I forgot! So I sautéed the grated carrots with the mushrooms. Either way works.
I sauté almost each item separately and set it aside in a large bowl. Eggs are cooked separately, then I wash the pan. The meat or tofu is cooked separately, then I wash the pan. Mushrooms and carrots are cooked together. Pan does not need to be washed. Lastly, bean sprouts and greens of your choice are cooked together, then set aside. The original reason everything was cut so small was to add as many plant-based foods without them being noticed. It worked!
Before stir frying the rice, brush and rinse the rainbow/heirloom carrot skins. Cut into medallions. Steam to desired tenderness.
Now it is time to stir fry the cooled rice in a little olive oil. If you like the Asian flavor, you can add a teaspoon of sesame oil. Sprinkle with soy sauce or Liquid Aminos to taste. Once the rice is warm, add all the other ingredients and toss gently. If needed, season with more soy sauce to taste.
Mama's Fried Rice
♥ Ingredients ♥
2 cups uncooked rice
2 tablespoons extra virgin olive oil
3 garlic cloves, minced, or 1/2 teaspoon garlic powder
3/4 teaspoon sea salt
Extra virgin olive oil as needed
3 to 5 eggs with 2 tablespoons water, whisked together
8 ounce steak*, or 1 pkg organic, non-GMO extra firm tofu**, or meat of your choice
1 8 ounce pkg mushrooms, minced
2 large carrots, grated
1 pkg bean sprouts
2 large leaves of chard, grated (can use 2 large leaves of kale or large handful of spinach instead)
Soy sauce or Liquid Aminos to taste
*Garlic powder and/or Teriyaki sauce to flavor the steak
**Organic vegetable broth for sautéing tofu
– In medium pot or rice cooker add olive oil, minced garlic or garlic powder, sea salt, rinsed uncooked white rice, and shredded carrots. If cooking rice without carrots, add 2 and 1/8 cups water. If cooking rice with carrots, add 2 and 1/2 cups water. Cook as usual. When rice is done, cool in frig or freezer.
– Whisk eggs and water together. Add a quarter size drop of olive oil to your warm pan, whisk eggs while cooking like scrambled eggs. Set aside cooked eggs in a large bowl.
– Cut steak or tofu*** into 1/4″ size pieces. ***Pat tofu with paper towels to remove excess fluid. If sautéing steak: stir fry in small amount of olive oil and dust with garlic powder and/or teriyaki sauce. To keep steak tender and prevent overcooking, remove from heat while steak is lightly pink. If sautéing tofu: stir fry in 1/2 cup vegetable broth. When broth cooks out add another 1/2 cup vegetable broth and continue stir frying. Repeat this one more time. Set aside cooked proteins in the large bowl.
– Sauté mushrooms (and carrots if not cooked with rice) until tender. Toss in a little soy sauce to taste. Set aside in large bowl.
– Sauté bean sprouts until soft. Add grated chard, kale, or spinach to bean sprouts and stir fry one more minute. Set aside in large bowl.
– In a large pot, sprinkle olive oil and warm the oil. Add cooled rice and stir until warm, not hot. As stir frying, add soy sauce or Liquid Aminos to taste. When rice is warm, add all the other ingredients from large bowl and stir fry for one or two minutes until everything is warm. If needed, season with more soy sauce to taste.
– If you like a more authentic Asian flavor, add 1 teaspoon of sesame oil to the olive oil before stir frying the cooled cooked rice.
– More chard, kale, or spinach can be added to your liking.
♥ Ingredients ♥
2lb bag organic rainbow or heirloom carrots
1 tablespoon organic butter
– Wash carrot skins, trim tips, then slice into medallions.
– Steam cook to desired firmness or softness.
– Drain any excess water. Add 1 tablespoon butter. Lightly drizzle honey over carrots and toss lightly.
For those family members that are afraid of vegetables, notice how well the vegetables are hiding in the rice! I invite you to read What’s All the Hype About Smoothies and Juicing to learn one amazing benefit of chard and kale for your health. Also click on the highlight to read some quick facts about What Are the Health Benefits of Carrots by Dr. Mercola. This Rainbow Carrot recipe would make a quick and easy dish to pass for your Thanksgiving table too.