Tofu and Egg Fried RiceThis recipe was originally crafted with Ham, but we had Tofu in the fridge, so Tofu it was!
4 cups cold cooked long-grain rice.
1 1/2 tablespoons canola oil
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 cup thinly horizontally sliced green beans
3/4 cup diced ham (about 4 oz.)
1/2 cup low-sodium soy sauce
2 1/2 teaspoons dark sesame oil
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/4 cup slices green onions
*Cook rice and refrigerate.
*Break up rice with hands to remove large clumps, if necessary.
*Heat up a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add 1 1/2 cups onion and garlic to wok; stir-fry one minute or until onion begins to brown. Add beans and tofu; stir-fry 2 minutes or until tofu begins to brown.
*Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in soy sauce, sesame oil, and black pepper. Push rice mixture up on sides of wok. Pour eggs in open space in the center of wok; cook 30 seconds or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.
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