I typically make grains on the weekend to avoid the time it takes to prep them during the week. There is nothing worse than a 30 minute meal, that takes an hour and a half because you need to account for the brown rice to cook. I have gotten in the habit of planning out a week of meals at a time because as you have probably noticed about me by now, I hate the friggin’ grocery store. So I shop once a week, get my CSA’s two times a week and that generally allows me to be pretty prepared for all lunches and dinners for the week.
Now sometimes, those made-ahead grains get lost in the back of the fridge. When that happens there is no better time to use up the rest of your CSA, freezer stuff, and pre-made brown rice, than in fried rice.
Ingredients
- 3 C cooked brown rice (day old or leftover rice works best!)
- 3 T sesame oil
- 1/2 C shelled fresh or frozen peas
- 1/3 C frozen shelled edemame
- 1 C shredded carrot
- 1 small onion, chopped
- 2 tsp minced garlic
- 2 eggs, slightly beaten (omit if vegan)
- 1/4 C Tamari (to keep it gluten free; okay to use soy or Bragg’s Aminos if you are not concerned about gluten)
- 1 bag Quorn strips (if vegan omit)
- 1 handful roasted, salted peanuts
On medium high heat, heat the oil in a large skillet or wok. Add the peas, carrots, edemame, onion, Quorn*, and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled*. Add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
*To keep this recipe vegan, omit the egg and the Quorn of course.
Recipe adapted from Life as a Lofthouse
Veg Bon Vivant 