Chiness Egg - Tofu - Veggie Fried rice

 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!