Protein-rich egg fried rice with tofu, colorful vegetables and light soy for a quick, satisfying meal.
# What You’ll Need:
→ Grains
01 - 3 cups cooked brown rice, chilled
→ Protein
02 - 4 large eggs, beaten
03 - 7.1 ounces firm tofu, diced (optional)
→ Vegetables
04 - 1 cup carrots, diced
05 - 1 cup bell pepper, diced
06 - 1 cup frozen peas
07 - 2 green onions, thinly sliced
08 - 2 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
→ Sauces & Oils
10 - 2 tablespoons light soy sauce (low sodium)
11 - 1 tablespoon sesame oil
12 - 1 tablespoon olive oil or avocado oil
→ Seasonings
13 - 1/2 teaspoon black pepper
14 - Salt, to taste
# How to Make It:
01 - Beat the eggs in a small bowl, dice the tofu if using, mince the garlic, grate the ginger, and slice the green onions; keep the chilled rice ready to break up before use.
02 - Warm a large non-stick skillet or wok over medium-high heat and add the olive or avocado oil; once hot, add the garlic and grated ginger and sauté until fragrant, about 30 seconds.
03 - Add the diced carrots and bell pepper and stir-fry for 2 to 3 minutes until they begin to soften, then stir in the frozen peas and cook an additional 1 to 2 minutes.
04 - Push the vegetables to one side of the pan, pour the beaten eggs into the empty space, and gently scramble until just set, then combine with the vegetables.
05 - If using tofu, add the diced tofu to the pan and cook for about 2 minutes, stirring gently so the pieces warm through and take on a little color.
06 - Add the chilled brown rice to the pan, drizzle the sesame oil and light soy sauce over it, and toss thoroughly, using a spatula to break up any rice clumps until evenly coated and heated through.
07 - Stir in the sliced green onions, season with black pepper and salt to taste, cook for 2 to 3 more minutes while stirring constantly to meld flavors, then serve hot and garnish with extra green onions if desired.
