I’ve had a pretty busy couple of weeks, which for me usually means two things: 1) I don’t have time to cook and 2) as a result, I spend way too much money on quick eats (and believe me, gluten free, vegetarian fast food is pricey!). Now that things have calmed down a bit and I’ve got some time off to recover, I’m stuck with the carry-over money shortage. And so, this fried rice was really a “what do I have?” version of what it could be (produce-wise). In desperate need of a fresh veggie infusion, I coughed up a couple bucks on a pound of green beans and some zucchinis. And holy crap does this simple recipe deliver! I love it when new recipes go as planned 🙂
Granted, this veggie fried rice will be soooo much better come Spring when the spring onions, baby corn, asparagus, and carrots come back. But for now, adding curry paste to a more traditional fried rice, gives this recipe a nice spicy Thai kick that was exactly what I needed. I foresee the beginnings of a long love-affair between myself and homemade fried rices!
Simple Curried Veggie Fried Rice:
- Large ss pot with lid, slotted spoon, wok/round-bottomed pan, knife, cutting board, stove-top, couple of medium and small bowls
Ingredients: (as shown in photo; add/replace veggies by availability)
- 2 small yellow onions, sliced into 1/4″ half-moons
- 1 lb. green beans, trimmed and sliced length-wise (because I had the time!)
- 2 zucchinis, halved and sliced
- 2 cloves garlic, chopped
- 1 block extra firm tofu, strained if needed and chopped into small cubes (could replace with a scrambled egg if desired)
- Sunflower or peanut oil
- 2 cups vegetable stock (optional)
- 1 cup white rice
- 1 Tbsp red/green/yellow curry paste (whatever you’ve got/prefer)
- 3 Tbsp liquid aminos (or other GF soy sauce)
- 1/2 tsp siracha sauce
- 1/2 tsp sea salt
- 1/2 tsp raw sugar
- Dried or fresh cilantro (to taste)
- Fill your large stock pot with water, cover and bring to a boil. Add a generous pinch of salt, and then blanch the green beans for 30-60 seconds. Scoop them out with a slotted spoon. Repeat for the zucchini, but blanch them a bit longer, maybe 1-2 mins. Set the veggies aside. Don’t discard the blanching water yet!
- In a small bowl, combine the curry paste, soy sauce, chopped garlic, salt, and siracha. I typically dislike cilantro, but I like what it does to balance out soy sauce in some sauces, so I added a hit of dried cilantro here too. If you’re a cilantro enthusiast, go for fresh and go wild.
- Heat the wok over med-high heat. Drizzle a couple of Tbsp of oil and throw in the onions. Stir-fry 1-2 mins, and then add the tofu cubes. Stir-fry and additional 2-3 mins.
- Add the rice. Stir-fry the rice with the onions and tofu cubes 2-4 mins, or until the tofu and rice are starting to brown. Pour in the curry mixture and then stir-fry another minute.
- Pour in the veggie stock or two cups of the blanching water you used for the veg. Bring to a boil, then reduce the heat and let simmer 10-12 minutes, adding more water as needed and simmering until the rice is cooked.
- Add the veggies. Top with sesame oil, toasted sesame seeds or crumbled peanuts, and/or fresh cilantro if you’re feeling fancy.