A trusty ol’ favourite of mine – Fried Rice, and regularly requested dish at my place.
I use:
4 eggs
2 tsp mirin (optional)
½ tsp tamari
4 tbsp coconut oil
1 onion, diced
2 garlic cloves, crushed
1 tbsp ginger, grated
1 tbsp fresh turmeric, grated
2 tbsp coriander stem, chopped
2 sticks celery, diced
2 corn cobs, kernels removed
1 cup peas or green beans finely sliced, or diced zucchini
1 cup firm smoked tofu, diced
1 tbsp tamari
1 tsp sesame oil
4 cups of cooked organic brown rice
4 dried shitaake mushrooms and 1 tbsp seaweed flakes
4 spring onions, sliced
1 long red chilli, chopped (optional)
1 cup coriander leaves, chopped
To make:
Whisk eggs with the mirin and seasoning. Pour batter into a pan with half the oil. Brown, flip, then roll up and slice. Set aside. Heat the rest of the oil in a wok or large skillet then add the onion, garlic, ginger, turmeric and coriander root and saute for a minute until fragrant. Now toss in all the veggies and sauté over a medium heat until almost soft, about 5 minutes. Next add the tofu, tamari and sesame oil and stir to coat. Sauté for another minute. Lastly add the rice, spring onions, chili, herbs and omelette and stir well to combine.
