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Brown Rice, Tofu, And Eggs

chef.julissa's picture
Ingredients
  Peanut oil 1 Tablespoon
  Ginger root piece 1 Inch, peeled, finely chopped
  Red bell pepper 1 Medium, cored
  Red bell pepper 1 Medium, cored, seeded, and diced
  Snow peas 6 Ounce, strings removed, sliced into thirds
  Snow peas 6 Ounce
  Scallions 4 , thinly sliced
  Scallions 4 , trimmed and thinly sliced, white and green parts separated
  Low-sodium soy sauce 2 Tablespoon
  Tamari/Low sodium soy sauce 2 Tablespoon
  Sesame oil 2 Teaspoon
  Sugar 1 Teaspoon
  Brown rice 3 Cup (48 tbs), cooked
  Raw brown rice 1 Cup (16 tbs), cooked to make 3 cups
  Tofu 10 Ounce, chopped (Bean Curd)
  Tofu 10 Ounce, roughly chopped
  Eggs 2 , well beaten
  Pepper To Taste
Directions

MAKING
1. In a Dutch oven over medium heat, heat the peanut oil and sauté the gingerroot, stirring it often, until it is fragrant.
2. Then add the red bell pepper and saute it, stirring it often, until it begins to soften.
3. Then sauté in together the snow peas and the white part of the scallions until the snow peas turn bright green and add the tamari or soy sauce, sesame oil, and sugar.
4. Add the rice and stir the ingredients well.
5. Continue stirring after adding the tofu such that the ingredients are mixed.
6. Add the eggs and stir them until they have set and stir in the green part of the scallions.

SERVING
7. Season the dish with the pepper and serve.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Saute
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rice
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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