I vaguely followed this recipe:
2 lb tofu or tempeh (steamed 10 min. and cooled)
(add additional 1 pound tofu if omitting eggs)
10 cups brown rice
3 tablespoons oil
6 tablespoons sesame seeds, crushed or ground
3 slices fresh ginger (omit, if dried, nit the same)
1 cup sliced onion
1 cup sliced celery
1 bunch shredded spinach leaves
6 eggs (optional), well beaten
1 cup whole peas or peas and diced carrots
3 tablespoons tamari
If you use eggs, preheat and oil the saute pan and pour the beaten eggs in in a very thin sheet, like a crepe. When eggs are thoroughly cooked, remove egg sheet from pan, cool and stack. When all the egg is used, shred into thin strips with scissors or a sharp knife and set aside. You can do this the day before.
In large heavy skillet or wok brown cracked sesame seeds and ginger in oil. Add tofu or tempeh and brown.
Now stir in onions, celery, and spinach leaves. When cooked through (a few minutes), add rice and peas. Mix with rice and vegetables.
Add egg strips if used and 3 tablespoons tamari, mix. Freeze in zippered plastic freezer bags.