Wednesday, January 18, 2012

Fried Brown Rice with Red Cabbage Slaw

This is a short and sweet post for a short and sweet recipe. The moral of the story is a delicious dinner can be found in your seemingly barren refrigerator. I was about to serve peanut butter and raisins for dinner until the tired recipe inspiration part of my brain was turned on with the last ounce of Monday energy I had. Phew.

Fried Brown Rice with Red Cabbage Slaw
Serves 2-3

2 tablespoons canola oil 
3 cups cooked brown rice
1/2 red onion, minced
2 cloves garlic, grated
1 teaspoon grated fresh ginger
3 scallions, chopped
2 tablespoons shoyu sauce
1/2 teaspoon hot sesame oil
1 cup grilled tofu, cubed (mine was purchased from Whole Foods' salad bar)

Heat a skillet over medium/high. Add oil. When hot add onion, garlic and ginger. Saute for a few minutes then add rice. Stir around then let rice sit and get crispy - toss and allow to crisp up again. Add in shoyu sauce, sesame oil, scallions, and tofu. Toss and heat for another 5 minutes. Meanwhile...

2 tablespoons canola oil
1 small head purple cabbage, sliced thin
1 bunch bok choy, sliced thin
2 tablespoons sesame seeds
1 tablespoon sugar
2 tablespoons red wine vinegar
pinch salt

Heat another skillet over medium/high. Add oil. When hot add cabbage and bok choy. Toss then add sugar, vinegar, and salt. Saute until vegetables are soft, about 10 minutes. Mix in sesame seeds before serving.

Fill a bowl with fried rice and top with slaw. When in doubt, add a fried egg.

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