ingredients

• plain brown rice, boiled and drained
• 1-2 heads broccoli
• one package of a protein of your choice (tofu, seitan, etc, meat maybe)

For the peanut sauce

• 1/2 cup peanut butter
• 1/4 cup reduced sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 2 tsp sesame oil
• 1-2 cloves garlic, minced
• pinch red pepper flakes

instructions

1. Rinse the rice thoroughly. Boil in water and drain like pasta after 30 minutes. Drain and return to pot. Let sit covered for 10 minutes. Set aside.
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2. Make the sauce. Combine all the ingredients and whisk together until smooth. Set aside.
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3. Stir ya fry. Sautee your protein until it’s ready to go. Set aside. Sautee broccoli on medium-high heat for about 8 minutes (higher heat and shorter cooking time is the key to a good vegetable stir fry).
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4. Add the sauce. Add the sauce to the stir fry and stir until combined over medium heat. Serve over the brown rice.
   

With some help from:
– https://www.thekitchn.com/brown-rice-pasta-technique-22997438
– https://themodernproper.com/tofu-stir-fry-with-peanut-sauce
– peanut sauce adapted from Love Real Food, Cookie + Kate

ingredients

• 2 cups dry brown rice
• 1 tsp olive oil
• 1/2 cup frozen peas and or corn
• 1/4 cup soy sauce (careful not to overdo it, this should be enough)
• 4 eggs, whisked
• dash sesame oil, dash olive oil

instructions

1. Rinse the rice thoroughly. Rinse three times, wash (soak 10 sec while agitating then drain) four times, rinse once more. Should be good.
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2. Cook the brown rice. Place the 2 cups of rinsed rice in a small pot with 4 cups of water and 1 tsp olive oil. Bring the water to boil, reduce the heat, cover, and simmer about 45 minutes (until rice is tender and has absorbed all the water).
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3. When the rice is done, cool it off. You can wait it out or place it in the freezer (but careful not to freezer burn the rice!)
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4. Fry the rice! Fry in two batches, each time with a dash of sesame oil and a dash olive oil (or a little Pam). Fry. Patience can take the place of extra oil. It’s not fried until the rice is visibly different. Remove from the pan.
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5. Cook the eggs, add the rice, add the corn. Finally, add the soy sauce and mix thoroughly and WAIT before you think about adding extra soy sauce. Don’t ruin it!
   
   

With some help from: https://www.loveandlemons.com/how-to-cook-brown-rice/

ingredients

• 1 ½ quarts chicken stock, vegetable stock or water
• 6 garlic cloves, minced or sliced
• 4 small or 2 large sage leaves
•  Salt to taste
• 1 tablespoon extra virgin olive oil (optional)
• 2 eggs
• 6 ounces sugar snap peas, trimmed
• 1 ⅓ cups cooked quinoa, warmed

instructions

1. Combine the stock or water, garlic, sage leaves and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 15 to 20 minutes until the flavor of the garlic is no longer sharp. Taste and adjust seasoning.
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2. Add the snap peas to the simmering soup, and simmer two to three minutes until crisp but tender.
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3. Beat the eggs in a bowl with the olive oil. Whisk in about 1/2 cup of hot soup. Take the soup off the heat, then whisk the tempered eggs into the soup. Taste and adjust seasoning.
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4. Place 1/3 cup of quinoa in each soup bowl. Ladle in the soup and serve.
   

From https://cooking.nytimes.com/recipes/1014125-garlic-soup-with-quinoa-and-snap-peas

ingredients

• 1.5 cups dry white rice
• 1 lb ground beef (or whatever you’re using)
• 1/2 cup frozen peas
• 1 medium onion, minced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced (optional)
• salt and pepper
• 3-4 tbsp soy sauce
• 1/2 tsp chili flakes, optional
• 4 eggs, whisked

instructions

1. Rinse the rice thoroughly. You may place the rice in the pan you plan to cook it in, rinse in the pot, changing out the water till it’s clear.
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2. Once the rice is rinsed, toast it over medium heat until toasted/nutty/browned. Add a little oil once the water has cooked off. Add 3 cups boiling water to the toasted rice and bring to simmer. Reduce heat to low, cover, and do not touch for 18 minutes.
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3. When the rice is done, spread out on a pan and place in the fridge or freezer. Rice must be cold (as if day-old) for fried rice.
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4. Next, add some sesame oil to the pan and fry half of the rice. Then the other half. Set aside.
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5. Cook the onion and garlic, add the peas. Push to the side. Scramble the eggs, push to the side. Fry all the rice once more. Mix everything together with the soy sauce and ya done.

Adapted from https://www.seriouseats.com/easy-vegetable-fried-rice-recipe

ingredients

• 8 oz rice noodles
• 3-5 eggs
• 3 cloves garlic, minced
• 1 can bean sprouts (or 1 cup fresh)
• 8 oz tofu
• Optional: garnish with peanuts, lime, cilantro, green onions

Sauce

• 3 tbsp fish sauce (or sub soy sauce)
• 1 tbsp low-sodium soy sauce
• 5 tbsp light brown sugar
• 2 tbsp rice vinegar 
• 1 tbsp Sriracha (or just under)
• 2 tbsp creamy peanut butter

instructions

1. Cook noodles until just tender and rinse under cold water.
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2. Mix the sauce ingredients together and set aside.
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3. Heat 1 1/2 tbsp of oil in large saucepan. Ad tofu and cook until browned. Add garlic and push to the side of the pan.
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4. Add a little more oil and add the beaten eggs to the pan until cooked through (scramble).
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5. Add noodles, sauce, bean sprouts, and optional peanuts to the pan and toss to combine.

Adapted from https://tastesbetterfromscratch.com/pad-thai/