Chinese-Style Fried Rice

This is a great way to use leftover rice and it’s best if you make the rice the day before, as that somehow affects the starch so that the rice gets crispier. You can make the rice the same day, however.

This can also be easily varied by adding any sort of vegetables you have on hand and any protein you want (Chinese restaurants often serve this with chicken, but I use tofu or seitan, obviously).

Ingredients:
1 onion
oil (sesame oil works well in this if you have it)
about 1 tbsp chopped coriander
vegetables (around 200 g) (I used broccoli, spinach, and peas this time, but corn and carrots are also good)
white rice (about 40 g uncooked rice per person) – cooked the night before and left in the fridge overnight
tofu, if desired
soy or tamari sauce to taste (about 1/8 to ¼ cup)
2 eggs

Instructions:
1. Dice the onion and fry it in the oil in a large frying pan or wok. Add the coriander.
2. Defrost the vegetables, if using frozen, or wash and chop them if using fresh.
3. Add the rice to the onion and fry it for a few moments. Then add the vegetables. Dice the tofu, if using it, and add it and the soy sauce. Continue to stir-fry, adding more oil if needed.
4. Whisk the eggs and add them to the pan just a few moments before everything is done. Stir-fry while stirring for 3-4 more minutes, until the eggs are just set into strips. Then serve the rice.