Little white cartons are cute, but takeout can be costly—and the food’s never as tasty as when it’s homemade. Stir up an Asian creation of your own with healthier ingredients, better flavor and a swift kick of spice (if that’s the way you like it!). It’s a great way to use up brown rice leftover from last night’s dinner, or lonely veggies lurking in that produce drawer.
1 cup cooked organic brown rice
2-3 Tbsp. extra virgin olive oil
½ red pepper, diced
½ red onion, diced
4 oz. firm tofu, drained, pressed and diced
2 Tbsp. to ¼ cup grated organic ginger root or ginger powder
8 oz. fresh mushrooms, sliced
1-2 Tbsp. organic sesame oil
1 Tbsp. red pepper flakes
1 bunch green onions, sliced
¼ cup tamari or soy sauce
1. Heat olive oil in large, non-stick frying pan.
2. Add red pepper, red onion, mushrooms and ginger root; cook for several minutes.
3. Add diced tofu, sesame oil, pepper flakes and green onions; continue cooking until tofu is browned and veggies are tender.
3. Add cooked rice and soy sauce. Stir to combine. Serve.
Andrew Davis is a 20-something millennial and pop culture enthusiast who enjoys juicing, playing tennis and promoting overall health and wellness. Tweet him @HeyAndrewDavis if you have questions, comments or just feel like chatting.