I absolutely love brown rice. I could eat it for every meal and I often will cook up a big batch at the beginning of the week to enjoy with a variety of meals throughout the week. One of my favorite ways to use my pre-cooked rice is stir-fried up with a variety of veggies. The combination of the veggies, sweet and salty flavors and the hearty rice makes the perfect one pot meal.
Ingredients:
8oz tempeh, diced
1/2 bunch of kale, shredded
6 button mushrooms, thinly sliced
1 bell pepper (any color), diced
1 medium onion, diced
2 medium carrots, peeled and diced
3 cloves of garlic, minced
3 cups cooked brown rice
2 tablespoons mirin
3 tablespoons shoyu, divided
2 tablespoons sesame oil
1 teaspoon ume vinegar
Directions:
- Heat the 5 tablespoons of water over medium-high heat in the saute pan over medium heat for 30 seconds.
- Add the onions and tempeh to the pan and cook until onions are soft and water has evaporated.
- Stir in the mirin, 1 tablespoon of the shoyu, and garlic.
- Add the carrots, bell pepper, mushooms and kale; cover and cook for 3-5 minutes or until kale is wilted.
- Stir in the remaining shoyu, sesame oil, ume vinegar and rice; stir until evenly combined. Reduce to medium and cook for 7-10 minutes
This looks wonderful–I’m all about easy recipes and this looks totally doable on nights I have class. Not to mention way yummier than stopping at the cafeteria for a spite salad.*
Thank you for sharing this.
*My made-up term for the overpriced, sad-looking, tasteless vegan option, usually two leaves of iceberg and some tomato, that an eating establishment offers only because they have to. “We’ll feed you weirdos, but gosh darn it, neither of us is going to enjoy the experience one bit!”