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Beetchi Fried Rice

My family was always good at eating leftovers. We never wasted food. My favorite way to disguise leftovers was to make fried rice.

Combine and sauté in this order

  • ½ small onion, roughly chopped

  • 1 cup roughly chopped Beetchi (6 ounces or leftover veggies

  • 1 T minced garlic and 1 T shredded fresh ginger

  • 1 cup edamame (frozen is fine)

  • 2 cups cooked, cold rice (preferably short-grain)

  • 2 teaspoons coconut aminos or to taste

  • 1 teaspoon sesame oil, or to taste

Mash 1 container firm tofu mixed with 3 T nutritional yeast and 1/3 c chopped scallions, sauté until warm.

Add tofu mix to the rice mix

  • Salt to taste

  • Crumbled or slivered nori (roasted seaweed) for garnish

Serve as a main dish or as a hearty side dish. Smile knowing your gut is so happy. Accompany it with additional beetchi on the side for added spice and probiotic benefits.

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