Spring Fried Rice

  • Yield 6 servings

Make the rice a day or two ahead, them toss together with spring vegetables and Asian seasonings.


Spring Vegetables:
pinch salt
2 cups snow or sugar snap peas, left whole
1 cup broccoli florets
1 cup thin-sliced-on-the-bias carrots
1 cup thin-sliced-zucchini rounds
1 cup diced red bell pepper (1/2-inch squares)
Fried Rice:
1 teaspoon canola oil
1 teaspoon Asian sesame oil
3 garlic cloves, minced
1 tablespoon minced ginger root
1/2 teaspoon dried red chili flakes
1 pound firm tofu, chopped
1 tablespoon low-sodium soy sauce


  1. To make brown rice: Bring water or broth and salt to a boil in a pot that has a tight-fitting lid. Add rice, return to a boil, cover tightly and simmer approximately 40 minutes until tender and all liquid is absorbed. Cool slightly and spread on a baking dish to cool.
  2. To make vegetables: Bring a 31/2-quart saucepan of water to a boil with a pinch of salt. Dip vegetables in water 1 minute. Drain and rinse immediately in ice water to cool down. Set aside.
  3. To make Fried Rice: Heat both oils in a large nonstick saute pan or skillet over medium heat. Add garlic, ginger and red chili flakes. Saute 1 minute. Add tofu and Spring Vegetables. Saute 30 seconds. In a large bowl, fold vegetables and tofu into cooked rice; add soy sauce. Serve or pack for storage.
  4. To store, pack individual portions into zip-seal bags or freezer containers. Refrigerate until chilled, then freeze. Remove a portion when needed and reheat.



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