Garlic Fried Rice

I love asian food. I probably can't get enough of it. Thought I never have been there, the dishes are so good and mostly light. The most I love the Thai food with all the veggies and fruits. I defently had to go to thailand once in my life.

 

I met once an thai exchange student in America and she talked about thailand and I immediatly wanted to go there. It must be a wonderful country. My brother been there once.

 

 

Here in switzerland if you want fried rice it's mostly done with eggs and I can't imagine eating this and therefore I make it sometimes at home.

 

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Garlic Fried Rice

 

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4-6

Ingredients

• 2 cups cooked, cold brown rice
• 3 tablespoons oil, divided
• ½ head green cabbage, shredded
• 1 large carrot, shredded
• (also any other vegetables that you want)
• 1 yellow onion, diced
• 4 cloves garlic, grated or minced
• 1 1-inch piece ginger, grated or minced

Instructions

1. Heat 1 tablespoon of the oil in a large nonstick skillet. Saute the onion, garlic, and ginger until soft and fragrant.
2. Add another 1 tablespoon oil to the pan and add the vegetables. Saute until tender-crisp. Season generously with salt and pepper.
3. Add the rice and 1 tablespoon oil (if needed). Stir fry until heated through and/or lightly browned. Season with salt and pepper. Serve with lime (or calamansi, if in the Philippines) and soy sauce.

Notes

I doubled the veggie amount and still loved it! It just depends on how much rice you want in with the whole thing. Additional add-ins: red pepper, edamame, scrambled or fried egg, tofu, chicken, shrimp, broccoli, and fresh herbs.

 

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Roasted Tofu with Quinoa

 

A satisfying Asian-inspired meal!

 

 

Roasted Tofu with Ginger Garlic Marinade

 

This method is more labor intensive than some, but the end result is totally worth the effort. It’s full of flavor, and so good for you. Save any leftover tofu for a salad or a snack!

 

Ingredients

• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon reduced-sodium tamari (or shoyu or soy sauce)
• 1 teaspoon agave nectar
• 1 tablespoon minced fresh ginger (or 1/2 teaspoon ground ginger)
• 1 tablespoon minced fresh garlic (or 1/2 teaspoon powdered garlic)
• 1/2 cup chopped scallions
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• pinch cayenne pepper

 

Instructions

1. Open a package of extra-firm tofu, pour out the liquid, and gently squeeze the tofu between the palm of your hands to get rid of the excess water.
2. Cut the tofu into one-inch chunks. Place the tofu in a medium sized bowl.
3. In a small bowl, combine all of the marinade ingredients and whisk them together, or screw on a lid and shake until well combined.
4. Drizzle the marinade over the tofu and toss to coat evenly. Cover the tofu with a lid.
5. Let the tofu marinate in the fridge, anywhere from 30 minutes to a full day. I let mine marinate overnight.
6. Preheat the oven to 450 degrees.
7. Line a baking sheet with parchment paper.
8. Toss the marinated tofu onto the baking sheet and spread the tofu in an even layer.
9. Bake for 15 minutes, flip the tofu so it bakes evenly, and return to the oven for another 15 minutes. Enjoy!

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