Vegetable Fried Rice


1 and cups brown rice

3 ribs celery, diced

3 cups water

2 cups shredded cabbage

1 tsp vegetable oil

1 grated carrot

tsp salt

3 scallions, thinly sliced

2 T vegetable oil

1/4 tamari soy sauce

lb extra-firm tofu, cut into inch dice and patted dry

1 T sesame oil


Combine the rice, water, 1 tsp oil, and salt in a medium-sized saucepan.  Cover and bring to a boil.  Reduce heat to simmer, cook undisturbed until all water is absorbed, about 45 minutes.  Spoon rice onto large platter or shallow dish and let cool.  Cover and refrigerate until cold, at least 2 hours.


Heat the 2 T oil in a large skillet or wok over medium-high heat until it is hot but not smoking.  Add the tofu and stir-fry until golden, about 5 minutes.  Spoon onto a plate, leaving any oil behind; set aside.


Add the celery, cabbage, and carrot to the skillet and stir-fry for 2 minutes, or just until hot.  Reduce the heat to low, then stir in the tofu, rice, and scallions.  Pour on the tamari and sesame oil and toss well.  Cook slowly, tossing frequently until hot throughout, about 10 minutes.  Note: can make ahead of time, slightly undercook vegetables, and when time to reheat, sprinkle a few tablespoons of water on the rice mixture to create steam when reheating.