Really easy, quick and delicious stir fry. You can put any vegetables you want and also you can use cooked chicken instead of tofu.
Ingredients:
about 2 cups cooked brown rice (it's 1 cup uncooked rice)
1 12 oz. water packed extra firm tofu
3 Tbs soy sauce
3 Tbs toasted sesame oil or any other oil you use to cook
2 eggs
1 1/2 pkg of frozen stir fry mix or 2 cups sliced mushrooms
1/2 cup frozen peas
1 tsp garlic powder
1/4 tsp ground black pepper
1 bunch of scallions (optional)
Cut a tofu any style you want, I usually cut it as cubes, not so small, but not so big. Place tofu in a bowl, add 3 Tbs of soy sauce and let it marinade about 10 minutes.
Pour 1 Tbs of toasted sesame oil in deep frying pen. You can use any other oil instead of toasted sesame oil, but I like to use this oil because it gives light smoky flavor to the rice. Preheat over medium/high. I usually prepare all my ingredients before, therefore I all the time cook this rice on high heat, If you not sure you'll able to cook it on high heat, try first time on medium. Put the tofu in frying pen and let it fry till golden brown on the bottom, then carefully mix it with flat spatula kinda flipping it, as you do with pancakes. Let it fry a little bit more, about a minute.
Add frozen vegetables or mushrooms, season with garlic powder and pepper. Fry vegetables awhile almost all water gone. Push vegetable mix to one side of your frying pen, making room for eggs. On the clear part of your frying pen pour 1 Tbs of oil, add eggs and stir them all the time with spatula awhile it not done. When eggs are done, mix them with vegetables and add rice. Add remaining 1Tbs of oil and frozen peas. Fry another 3-5 minutes stirring all the time until well mixed and heated through. Add scallions, If you use them.
If you cook this rice with chicken, than you should start with vegetables, instead of tofu, and add chicken to vegetables after almost all water from vegetables gone. The same as with tofu, you should marinade your chicken first. I usually use 2 cooked chicken breast.
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