Lunch on the weekends is always hectic. Sometimes it’s a thoughtfully orchestrated meal or it’s like this one – oh, damn I should have gone shopping… Anyway, back to the pantry staples. What’s great about this very american version of fried rice is that you can add all types of veggies and protein. It’s also, a crowd favorite which makes life easier and it reheats wonderfully.
Rainbow Fried Rice
Serves a Crowd of several small people or 4 adults
3 cups cooked Rice (you can use either brown or white)
1 diced red pepper
2 stalks celery diced
1 large carrot diced
1 bunch asparagus chopped
1/2 cup frozen peas
1/2 lb ground turkey – feel free to swap in pork or chicken
1 cup chopped tofu
2 large eggs mixed
Cook Rice according to package direction. Meanwhile chopped veggies and set aside. In a small bowl mix eggs and add a splash of soy sauce. In a large frying pan over medium high heat add a couple of tablespoons of olive oil add meat and cook through. When the meat is cooked add your hard veggies first – carrots, peppers and celery, next add the asparagus, peas, tofu. Mix everything well, add another tspn of oil and 2 tsp’s of soy sauce and the eggs. Keep mixing everything in the pan for another 5 mins or so. Serve in large bowls.