This recipe was submitted by Lindsay Ingles, the fearless writer, and creator of Running With Tongs. We've been following Lindsay for a while and we're excited to hear from her for our contest!  She submitted this recipe with the note "The perfect recipe to use up leftover rice!" We couldn't agree more. We know that often the holiday season can be busy and overwhelming so keep this quick and delicious recipe handy! This fried rice takes less than 5 minutes to prep and 10 minutes to cook. 

Ingredients: 

• 1 tablespoon avocado oil
• 2 cups cooked brown rice
• 1/2 block of extra firm tofu, crumbled
• 1/4 cup your choice of OlyKraut Curry, Spicy Garlic, or Smoke and Kale 
• 1 tablespoon tamari
• 1/2 teaspoon garlic granules

Directions: 
Heat a large skillet or wok over medium-high heat. Add in avocado oil (or preferred high heat oil). Stirring often, add in rice and tofu. After a minute or so mix in kraut, tamari, and garlic. Cook for additional 3-5 minutes until heated through. Serve up and top with sriracha (optional). Serves 2

Tips and variations (from OlyKraut): 
Recipe originally created with Curry sauerkraut but never fear, this recipe is great with any with year-round flavors like Spicy Garlic and Smoke and Kale. We also think this recipe could be great with any grains including farro, quinoa, or millet. 

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For other great recipes, health tips, and real-life talk about parenting, eating well, and finding balance check website runningwithtongs.com, Instagram, and Twitter

Photo credit: Lindsay Ingles @naturallylindsay