Categories: rice
Ingredients
- 2 cups cooked long grain brown rice, cold from the fridge
- 2 tablespoons unrefined sesame or canola oil
- 1 teaspoon fresh minced ginger
- 1 garlic clove, minced
- 2 eggs, whisked
- 1/2 cup firm tofu, small dice (optional)
- 1/4 cup frozen peas
- 1/2 cup carrots, small dice
- 2 tablespoons shoyu
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons water
- 4 scallions, trimmed and cut into 1/2 inch pieces
- 1 cup bean sprouts
Directions
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Heat a wok over medium to high flame and add one tablespoon of oil and ginger, stirring for 1 minute.
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Add the carrots and garlic and stir fry for 1 more minute.
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Push vegetables to the side of the wok and add the remaining oil and beaten egg, continuing to stir until the egg is scrambled then remove the egg with a large spoon and set it aside.
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Add the cold rice, peas and tofu (if desired) to the wok, stirring to incorporate the vegetables.
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Mix shoyu, toasted sesame oil and water in a small bowl. Pour the mixture into rice and cook for 1-2 minutes more. Add in the scrambled eggs and heat through.
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Plate and top with cut scallions