Do you ever get the feeling that brown rice is the least desirable member of the grain family? Well I love brown rice. I love its nutty texture, its earthy colour, its distinctive flavour. I want to be the Patrick Swayze to this dish and give it its moment in the spotlight. This meal is fabulous with leftover brown rice that has sat in the fridge over night. I’m deliberately loose with the measurements; make the proportions to your own preference.
Cooked brown rice that has been cooled in the fridge
Vegetable Assortment i.e. broccoli, red capsicum, mushrooms, carrot….cut into stir fry sized pieces
Extra firm tofu, sliced and patted dry
Garlic and Chilli, finely diced
1) Fry the tofu crispy, then set aside.
2) Heat a generous amount of oil in a wok. Add chilli and garlic, closely followed by all the vegies with some generous splashes of soy sauce. Cook for a few minutes.
3) Add tofu, cashews and brown rice. Add more oil and soy sauce. Cook stirring until well heated.