This recipe came from 101 Cookbooks and I’ve been putting off making it. It wasn’t the recipe’s fault, it was just I hate using “forgotten” ingredients. If they don’t make it into their planned dish, often pantry staples end up languishing for weeks and even, *gasp*, months before I use them. But I’ve been fighting this bad habit of mine, as it was either, plan meals more efficiently or cut organic/free range items out of our grocery list. So obviously, I had incentives! I made this recipe entirely with pantry staples you most likely have in your pantry, fridge and freezer: frozen corn and green beans, wild rice, eggs and extra firm tofu. We also had a large bunch of broccoli hiding in the back of our fridge so I roasted that in the oven as a nice, flavorful side. You will also need toasted sesame oil and soy sauce, two more reasonable pantry items.

You can see the exact recipe here but essentially, you cook up some high quality wild rice (not Uncle Bens, please!), we used Lundberg’s. Press your tofu and cube it up. Heat your olive oil and sesame, cook up the eggs, toss in the tofu, add soy sauce, let saute for a bit and then add the rest of your ingredients. I just tossed in my frozen veggies without thawing and let them cook with the tofu for a bit. I thought it was absolutely delicious and could easily eat it three or four times a week for lunch. Mike liked it but didn’t think it was spectacular. For such a cheap and fast meal, I’d say either way, it turned out to be a huge success. And it’s really not that horrible for you, especially if you toss in a bunch of veggies! Way better than fried rice from your corner Chinese shop and a billion times better than the packaged powder fried rice mixes. Make your own, you won’t regret it!