I always make fried rice before leaving on a vacation, because it’s the perfect way to use up the motley crew of forgotten vegetables in my produce drawer — you know, that half of a head of broccoli hanging on for dear life, the floppy celery stalk, the slightly browning quarter of a cabbage, that limp, shriveled carrot… Just empty your produce drawer into a skillet with some rice, garlic, tofu and soy sauce, and you have yourself a delicious, healthy, satisfying send-off. You can truly use whatever vegetables you have, following the usual rule of thumb of adding them to the wok in order of hardest to softest (i.e. carrots and broccoli stems first, bok choy stems and cabbage next, bok choy l
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