Curry Honey Fried Rice

It looks like I'm on a bit of a fried rice kick. I think it's because there are so many delicious veggies in season and fried rice showcases their flavor.

Notes: The sauce I made for this had only a hint of the curry honey flavor, so I upped the amounts in this version. You might have to play with it to find the right balance.

It's best if the rice has been refrigerated, so leftover rice works great. If you don't have leftover rice, even if you put the rice in the fridge for 30 minutes, you'll be better off.

Ingredients:
2 cups cooked rice (I used brown rice)
1 cup cooked broccoli florets
1 cup chopped bok choy
1/2 cup carrots, diced
3/4 cup cubed baked tofu (optional)
4-5 scallions, sliced
3-4 cloves of garlic
1 bunch of cilantro
1/3 cup soy sauce
1 tablespoon curry paste
1 tablespoon honey
2 tablespoons of oil for stir fry
Salt
Pepper

Directions:

Prep all your veggies first. Mince the garlic, slice the scallions, cube your tofu (if you're using it), dice the carrots, and chop the bok choy. Chop your cilantro and set aside.

Arrange all the ingredients next to the stove. Add your oil to a large skillet and heat it on high (or use a wok if you have it).

While the skillet heats, add the soy sauce, curry paste, and honey to a measuring cup and whisk the sauce together.

When your skillet gets hot, add in the broccoli and carrots. Stir fry until tender, about 4 minutes. If the veggies start to brown, just add a few tablespoons of water (watch out -- it will smoke and spatter). Next, make a hole in the center of the pan and add the bok choy, garlic, and scallions. Stir fry for 2 minutes and season everything with salt and pepper. Make another hole and add the tofu, stir for a minute. Make another hole, add the rice. Let the rice sit undisturbed for a minute and then stir it around. Pour the sauce over everything and stir together for another 2-3 minutes. Top with cilantro.

Serve hot and enjoy!