My share of the CSA this week was some spring garlic, a bunch of scallions, and kale. I had already planned on making fried rice with the leftover rice from Thai takeout the other night, so the spring garlic and scallions complemented that nicely.
I sautéed an onion and an orange pepper for about 5 minutes, then added a pile of baby portabello mushrooms and diced tofu for another 5 minutes. When the veggies looked like they were less crunchy, I threw in the chopped spring garlic and the rice and stirred until the rice was all broken up.
Then I added about 2 tablespoons of soy sauce (I didn't measure, just added until the rice looked less white) and about a tablespoon of sugar. I let it cook a few more minutes, but it didn't taste like much so I added more soy sauce, probably 3-4 tablespoons in all. The finished product was delicious, and made for 2 dinners last night and 2 more lunch portions!
