At first I wanted to make single-serve fried rice. Then I figured I might as well make 3 servings, since my boil-in-a-bag brown rice makes 3 servings per bag. Then I added so many veggies that it bulked the dish up to 5 or 6 servings! The result was delicious dinner at a fraction of the cost and calories of chinese take-out!
Cook your rice, tofu, eggs and veggies. I did this all at once by using 3 burners on the stove and steaming veggies in the microwave.
Chop up your tofu and the cauliflower/broccoli.
Heat the oil, soy sauce and seasonings in the largest pan or pot you have available. I did mine in a huge soup pot.
Add the rice, then all the veggies and tofu, and then the scrambled eggs. Stir stir stir until everything’s nice and coated in the sauce.
Notes: I used 2 tbsp olive oil/2 tbsp sesame oil and less soy sauce and it looked dry, so I added 2 tbsp oil. As it turns out, it tasted slightly too oily and a little less salty then I prefer, so this recipe uses the adjusted quantities that I’ll use in the future (less oil, more soy sauce.)
Nutritional stats (based on my oil-heavy recipe and splitting this 5 ways)