Fridge Raid Friday Fried Rice
On Fridays at BOSH! HQ we raid our fridge and see what we can make with all our leftovers from the week.
This fried rice recipe is easy to make and is absolutely delicious. Cauliflower, spring onions, red peppers and tofu all come together for a healthy and tasty Friday night dinner.
We’ll also be using our Lomi home compost kitchen appliance to break down all our food waste in as little as four hours - turning it into Lomi earth; nutrient-rich plant food which you can use in your garden. It really is a very clever little machine.
Serves
Ingredients
For the rice
<item-todo-done>250g pack of cooked microwavable basmati rice<item-todo-done><item-todo-done>1 block of firm tofu, pressed<item-todo-done><item-todo-done>1 large cauliflower<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>2 ½ bell peppers<item-todo-done><item-todo-done>½ yellow pepper<item-todo-done><item-todo-done>100g frozen peas<item-todo-done><item-todo-done> fresh chopped coriander<item-todo-done>
For the sauce
<item-todo-done>2 tbsp tamari<item-todo-done><item-todo-done>1 tbsp rice vinegar<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp garlic and ginger puree<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>1 tsp light brown sugar<item-todo-done>
To serve
<item-todo-done>2 spring onions<item-todo-done><item-todo-done>1 red chilli, chopped<item-todo-done><item-todo-done> Sriracha mayo<item-todo-done><item-todo-done> crispy onions<item-todo-done>
Before you start
Preheat oven to 180°C, fan setting | Grater | Large Baking Tray
Prepare the ingredients
- Remove the leaves and stalk from the cauliflower, grate the cauliflower.
- Deseed and cut the peppers into 1cm chunks.
- Trim and thinly slice the spring onions.
- Put all of the waste into the Lomi (i.e. cauliflower leaves and stalk, spring onion waste, pepper insides and stems).
Make the sauce
- Put the tamari in a bowl with the rice vinegar, olive oil, toasted sesame oil, garlic and ginger purée and brown sugar.
- Mix well until combined.
Flavour the vegetables, tofu and rice
- Add the pepper chunks, sliced spring onions and cooked rice to a large, deep baking tray.
- Add the grated cauliflower and pour in the sauce.
- Mix well until everything is coated.
- Crumble in the tofu and mix again, softly, until mixed through.
- Put anything that does not fit on the tray into the Lomi.
Time to cook
- Place the baking tray in the oven and roast for 25–30 minutes, stirring halfway through.
While the rice is roasting, prepare the peas
- Place the frozen peas in heatproof bowl and cover with boiling water.
Finish the rice
- Roughly chop the coriander and slice the chilli.
- Drain the peas and shake to remove any excess moisture.
- Remove the tray of rice from the oven.
- Add the peas and chopped coriander (saving some for the top) to the tray and mix the contents of the tray together.
Time to serve
- Dress the tray with sriracha mayo.
- Garnish with sliced spring onions, chopped red chilli, coriander and crispy fried onions and serve immediately.
- Serve the dish and put anything that is not finished into the Lomi.