Tofu & Vegetable Fried Brown Rice

• 4 T light soy sauce
• 1/2 t Sriracha (Thai-style sauce)
• 2 T garlic, minced
• 2 T ginger, minced
• 8 oz firm tofu, cut into 1/2 inch cubes
• 3 T canola oil
• 2 c shitake mushrooms, sliced
• 1/2 T water
• 4 ea green onions, cut on 1/4 inch bias 3/4 cup green and white
• 1/4 c snow peas, ends trimmed and blanched
• 3/4 c 2 inch julienned carrots, blanched
• 3 c cold cooked California medium grain brown rice

1 In a small bowl, combine the soy sauce, sriracha, garlic, and ginger. Add the tofu and gently stir to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to 1 day. Drain and reserve marinade. Set aside. 2 Heat 2 Tbsp. canola oil in a wok over high heat until almost smoking. Add the drained tofu and cook, stirring often until browned, about 3 minutes. 3 Add the mushrooms and water and cook, stirring often until softened, about 3 minutes. Add the green onions, snow peas and carrots. Cook, stirring constantly, until the vegetables are tender, about 2 minutes. Transfer to a plate. 4 Heat the remaining 1 Tbsp. oil in the wok until almost smoking. 5 Add the rice and cook, stirring constantly until the grains are separate and lightly browned. Add the reserved marinade and stir to combine. Make a well in the center of the rice. 6 Add the eggs and cook until about halfway cooked, stirring occasionally. Stir into the rice, cooking until completely cooked, about 30 seconds. 7 Add the vegetables and cilantro and toss to combine. Serve immediately. Source: California Rice Commission - calrice.org