This is a great way to use up any cooked brown rice that is hanging around in the fridge
As always, use everything organic if possible.
Cold pressed oil (olive or coconut)
Two or three other vegetables: choose from zucchini; broccoli; fennel; cabbage; frozen peas; mooli; celery; leek
About an inch of ginger
A touch of chilli, to your taste (fresh or dried)
A large clove of garlic
Some silken tofu
Toasted sesame seeds
A big handful of flat-leaf parsley or coriander leaves (or both)
If you already stirred sesame seeds into your rice when you first cooked it, there’s no need to add any more. If not, dry toast a handful of dried sesame seeds.
Slice up the carrot and the other vegetables as thinly as you can.
Cut the ginger into matchstick slivers and thinly slice the garlic and chilli.
Chop the tofu into 1cm x 2cm chunks
Put a good splosh of the oil (count to three as you pour) into a heavy based pan on a medium heat. Fry all the vegetables together until they have softened but not browned. Add the ginger, garlic and chilli. Fry for a minute longer.
Add the cooked rice and sesame seeds. Keep stirring. Don’t let the rice stick to the bottom of the pan. Once the rice is hot, add several shakes of Tamari sauce (taste it as you go – you can always add more but you can’t take it out).
Pile in the silken tofu (if you stir it too much it will disintegrate) and the herbs. Turn the mixture a few times until the tofu is heated through.