rapp
Mon, November 27th, 2006, 01:01 PM
This is a recipe that I like to use for my lunches because it freezes and reheats so well. It has a lot of protein and fiber with plenty of vegetables.
What you'll need:
2 chicken breasts
1 ~12 oz block of tofu
4 eggs
1.5 cups brown rice
soy sauce
Various vegatables.
First of all, start cooking 1.5 cups (with 3 cups water) brown rice in a rice cooker. Using a rice cooker isn't necessary, but it's certainly convenient.
Preheat wok over medium heat.
Cut 2 chicken breasts into smaller pieces. You can either slice it, or cut them further into bite size pieces. It depends on what your preference is. Add some olive oil (2 tablespoons should be fine) to the wok (definitely not traditional for stir fry, but that's fine with me) and throw in the chicken. Add a teaspoon or so (more if you really like it) of minced garlic in with the chicken. Stir/flip regularly until chicken browned.
While the chicken is browning, cut a block of firm tofu (the tofu I get comes in 12 ounce blocks) into similar size pieces and add to wok with the chicken.
Slice an onion and add to wok with chicken and tofu.
Next, I like to add whatever frozen/fresh veggies that I have available in. Fresh broccoli is a must for me, but you can use whatever you like. Be creative! My standard is a whole floret of broccoli (cut, of course ;) ), a couple cups of the starnard mixed veggies (corn, carrots, peas), and snap peas. Mix it all up together in the wok and let cook until veggies are cooked.
Hopefully by this time, your rice should be about done. Empty rice cooker into the wok and mix is all up together. Add a few tablespoons of soy sauce. At this time, I cook about 4 scrambled eggs in another skillet and then add them in with the rice.
You can add salt and hot sauce to taste later as you eat it. I like to portion it straight out of the wok into plastic bowls and into the freezer it goes for my lunches.
As you've probably noticed, I don't like to get too exact with my recipes, cuz it's not very fun for me to fix the same thing every time. Hopefully you'll find that this was easy to follow and even easier to make, and it tastes pretty good, too!
What you'll need:
2 chicken breasts
1 ~12 oz block of tofu
4 eggs
1.5 cups brown rice
soy sauce
Various vegatables.
First of all, start cooking 1.5 cups (with 3 cups water) brown rice in a rice cooker. Using a rice cooker isn't necessary, but it's certainly convenient.
Preheat wok over medium heat.
Cut 2 chicken breasts into smaller pieces. You can either slice it, or cut them further into bite size pieces. It depends on what your preference is. Add some olive oil (2 tablespoons should be fine) to the wok (definitely not traditional for stir fry, but that's fine with me) and throw in the chicken. Add a teaspoon or so (more if you really like it) of minced garlic in with the chicken. Stir/flip regularly until chicken browned.
While the chicken is browning, cut a block of firm tofu (the tofu I get comes in 12 ounce blocks) into similar size pieces and add to wok with the chicken.
Slice an onion and add to wok with chicken and tofu.
Next, I like to add whatever frozen/fresh veggies that I have available in. Fresh broccoli is a must for me, but you can use whatever you like. Be creative! My standard is a whole floret of broccoli (cut, of course ;) ), a couple cups of the starnard mixed veggies (corn, carrots, peas), and snap peas. Mix it all up together in the wok and let cook until veggies are cooked.
Hopefully by this time, your rice should be about done. Empty rice cooker into the wok and mix is all up together. Add a few tablespoons of soy sauce. At this time, I cook about 4 scrambled eggs in another skillet and then add them in with the rice.
You can add salt and hot sauce to taste later as you eat it. I like to portion it straight out of the wok into plastic bowls and into the freezer it goes for my lunches.
As you've probably noticed, I don't like to get too exact with my recipes, cuz it's not very fun for me to fix the same thing every time. Hopefully you'll find that this was easy to follow and even easier to make, and it tastes pretty good, too!