Ingredients
- 2 cups cooked jasmine rice cold day-old rice recommended
- 2 large eggs
- 3.5 oz extra-firm tofu diced and evenly seasoned with salt, black pepper and garlic powder
- ¼ cup peas frozen kind, rinsed with water and strained
- ¼ cup carrots diced frozen kind, rinsed with water and strained
- ¼ cup onion finely diced
- 2 cloves garlic minced
- 2 tablespoon vegetable oil or any neutral oil
- 1 tablespoon unsalted butter or sub with dairy-free butter
- 1.5 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoon sesame oil
- salt to taste if needed
- black pepper to taste if needed
Instructions
- Break up cold cooked rice with clean hands or a rice paddle and set aside.
- Dice tofu into ½-inch cubes and set aside.
- In a small bowl, beat eggs with 1 teaspoon of sesame oil and 1 teaspoon of regular soy sauce together. Set aside.
- Heat ½ tablespoon of vegetable oil in a large pan on medium-high heat. Scramble eggs until they take shape. Remove and set aside.
- Heat another ½ tablespoon of vegetable oil and fry tofu until edges are browned. Remove and set aside.
- Add another ½ tablespoon of vegetable oil, add onion, peas, carrots and garlic. Fry until onions are translucent. Push everything to the side of the pan.
- Add remaining oil, rice followed by remaining regular soy sauce, dark soy sauce, remaining sesame oil and butter. Toss everything together until rice is colored brown.
- Toss back in cooked eggs and tofu. Season with salt and pepper to taste. Serve hot and enjoy!
