Mid-Winter Fried Rice

Fried rice makes for a quick dinner and can be a great way to use leftovers or whatever vegetables you have in your fridge. Really the formula is simple: onion, garlic, and minced ginger plus several cups of vegetables, 1-2 cups protein, 3-4 cups cooked rice, and soy sauce. Fresh and frozen vegetables work equally well. The ingredients listed below are what I used in tonight's dinner, but you could substitute whatever you have on hand, either fresh or in the freezer. Mostly I just like to go for variety among the vegetables, and plenty of color. You can use whatever protein you like - tofu, tempeh, chicken, etc; leftovers can work well here.

1 Tbsp sesame oil (or canola oil)
1 large onion, chopped
4-5 cloves garlic, minced
1 Tbsp minced ginger root
1 cup diced celeriac
2 cups diced carrots
1 1/2 cups diced red pepper
1-2 cups protein of choice (cooked if meat)
3-4 cups cooked rice (brown or white)
Soy sauce

Heat the sesame oil in a wok or very large skillet. Add the onion. If using tempeh, add it at this time as well. Stir fry over high heat for 2-3 minutes. Add the garlic, ginger, celeriac, and carrots (or whatever other longer-cooking ingredients you are using). Stir fry another 3-5 minutes, until veggies are almost tender. Add the pepper (and/or any other more tender ingredients). Add tofu or cooked meat at this time as well. Stir fry until peppers are just tender, about 2-3 minutes. Add the rice and mix well, then stir in soy sauce to taste.

Serve hot.

Serves 4-6.