There is never a bad time for fried rice. Why? Because it’s fried rice!
We make rice every week. A big batch on Sunday goes a long way for quick weeknight dinners; it’s also great for mixing with your favorite veggies for a no-fuss lunch.
Starting with 2 cups of dry rice; we used 3 cups cooked in the fried rice, and had plenty left over for lunches. We used Miso Ginger Tempeh from Smiling Hara, and it was absolutely fantastic. As an alternative, you could marinate plain tempeh in a simple marinade of miso, grated ginger, and thinned with a bit of water and oil. Because we really love the wonderful texture, we went with sprouted brown basmati rice, but you may use your favorite type.
The 6 minute egg is completely optional, so if you want to keep it vegan, omit it. Otherwise, why would you not want to put an egg on it?! We served ours with a nice portion of Pao Chi from Gnomestead Hollow.