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Tofu & Vegetable Fried Brown Rice

 

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Tofu & Vegetable Fried Brown Rice
 

 

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Recipe

Tofu & Vegetable Fried Brown Rice

Times

  • Ready Time : 0 min

Servings

4

Ingredients

  • 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

Directions

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

 

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