Garlic fried rice

Ingredients:

2-3 cups of mixed vegetables, grated or finely chopped. For this iteration, I used baby bok choy, zucchini, bell pepper, carrot, and enoki mushroom

1/2 pound extra firm, drained, pressed tofu cut into ~1cm cubes

One yellow onion, diced

15 cloves of garlic, either oven roasted and finely chopped, or freshly minced

1 tablespoon of chili paste

1-2 tablespoons toasted sesame oil

1/4-1/2 cup liquid aminos

3-4 cups of leftover/day old, cooked rice. I cook mine the day before and substitute coconut milk for half the water

Heat sesame oil and onion in a large, flat-bottomed, nonstick skillet on high heat. Once the onions begin to brown, add garlic and chili paste, cooking until garlic is golden brown. Add all remaining vegetables and tofu and stir fry until vegetables are tender crisp. Add rice and liquid aminos. Stir well, cook until rice is warmed/serving temperature. For a fabulous variation on this recipe, use less garlic and toss in a 1/2 cup of chopped pineapple. Or make it a lo mein by using leftover wheat noodles instead of rice.