Curried Rice with Bok Choy

Yesterday afternoon I drove Zach to the Atlanta airport, from where he'll travel to Texas for a month at Lackland Air Force Base. I know, as Zach's medical and military careers continue, that I'll have to cope with much longer separations, but at present a month is sufficient to completely dishearten me.

I tell myself we will both have glorious adventures to share with each other at the end of the month. I know August will bring a beautiful reunion. I'm blessed to already have planned visits with friends, wedding dress shopping, and other such delights to keep me occupied as I count down the days of this suddenly very long month. I know you, my wonderful blogger friends, and I, here in my kitchen, will continue to cook, explore, and savor every weeknight supper and weekend feast alike.

But through it all, most of all, I still miss him. This fact, too, is undeniable.

Fortunately, though, I at least have rice. And vegetables. And spices. And most important of all, friends willing to come join me as I place the dishes on the table...

Curried Rice with Bok Choy

3 T canola oil, divided
1 onion, chopped
1 lb bok choy, stems and leaves both chopped
1 red bell pepper, diced
1/4 tsp ground ginger
4 cloves garlic, minced
8 oz tofu, pressed dry and cut into 1" cubes
3 eggs, beaten
1 1/2 tsp sweet/mild curry powder
4 cups cooked brown rice
2 T low-sodium soy sauce

~ Heat 1 T of the oil in a large wok or skillet over medium-high heat. Add the onion and stir-fry until translucent.
~ Add the bok choy, and stir-fry for 2 more minutes.
~ Add the bell pepper, ginger, and garlic, and stir fry for 4 more minutes. Remove the vegetables to a large bowl, and set aside.
~ Add 1 T of the canola oil to the wok, add the tofu, and cook until lightly browned. Transfer the tofu to the bowl with the veggies.
~ Add another 1 T of canola oil to the skillet, add the beaten eggs, and scramble quickly until the eggs are just set. Transfer the eggs to the bowl with the veggies and tofu.
~ Add the 1 remaining T canola oil to the skillet along with the curry powder, and cook just until fragrant (approx 30 seconds). Stir in the cooked brown rice, toss to coat evenly with the curry powder, then let the rice sit undisturbed to toast a little for 3 minutes.
~ Return the veggies, tofu, and eggs to the skillet, stir in the soy sauce, heat through, and then serve warm!