Fried Rice with Spring Vegetables

We will create 4 different fried rice recipes throughout the year, one for each season. We start this year with the spring vegetables.

Serving Size: 4

Ingredients:

• 1/2 lb. tofu, scrambled
• 1 tablespoon sesame oil
• 1 tablespoon oil
• 3 cups cooked brown rice
• 4 green onions
• 1 tablespoon grated ginger
• 1 tablespoon jalapeño chilly, minced
• 1/2 lb. asparagus, sliced and cut diagonally
• 1/4 lb. snow pea pods, sliced o the diagonal
• 1/4 lb. fresh young peas
• 1 carrot peeled and sliced
• 2-3 young baby corn cobs (if available)
• sliced
• 1/2 teaspoon salt
• 2 tablespoons tamari
• garnish with a few chopped green parts of the spring onion
• optional sweet spicy sauce

Directions:

1. Cook the rice.
2. In a large non-stick frying pan, heat the 1 tablespoon oil.
3. Crumble the tofu and scramble.
4. When the tofu is cooked, remove from the pan.
5. Add the sesame oil, the grated ginger, the spring onions and the jalapeño, lightly saute to incorporate the seasonings.
6. Add the sliced carrot, snow peas, corn cobs and asparagus.
7. Saute the vegetables until they begin to soften, but are still al dente.
8. Fluff the rice before adding to the vegetables, then add the rice and scrambled tofu to the frying pan and mix well.
9. Add the tamari and season with salt as necessary.
10. Garnish with a few of the green parts of the spring onions, chopped.
11. Serve warm with optional sweet spicy sauce.

To make a sweet spicy sauce mix 1/4 cup tamari, with 2 tablespoons plum sauce or a jam that you have in the refrigerator. A pinch of ginger powder, lemon pepper, cayenne or Tabasco and optionally 5 spices.

Notes:

You can use any other fresh vegetables that are available and also any other sort of rice if you prefer other than brown rice.