Oz Family's Fried Rice

By SMorrissey

Ingredients

• 2 tablespoons Coconut Oil
• 2 Garlic cloves (sliced)
• 1 Onion (diced)
• 1/2 cup Baked Tofu (cubed)
• 2 Carrots (diced)
• 6 Shiitake Mushrooms (sliced)
• 1 cup Snow Peas
• 4 Scallions (chopped)
• 2 tablespoons freshly grated Ginger
• 2 tablespoons Soy Sauce
• 1 tablespoon Sesame Oil
• 2 tablespoons Rice Vinegar
• 1 teaspoon Hot Sauce
• Salt and Pepper
• 1 cup Short-Grain Brown Rice
• 2 Eggs (beaten)
• 1 bunch Fresh Cilantro (leaves only)

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

2 tablespoons Coconut Oil
2 Garlic cloves (sliced)
1 Onion (diced)
1/2 cup Baked Tofu (cubed)

In a large cast iron skillet, heat coconut oil over medium-high heat. Stir in the garlic and onions and cook for one minute. Stir in tofu, and cook until golden brown.

2 Carrots (diced)
6 Shiitake Mushrooms (sliced)
1 cup Snow Peas
4 Scallions (chopped)
2 tablespoons freshly grated Ginger

Stir in carrots, mushrooms, snow peas, scallions and ginger and cook until heated through.

2 tablespoons Soy Sauce
1 tablespoon Sesame Oil
2 tablespoons Rice Vinegar
1 teaspoon Hot Sauce
Salt and Pepper

In a small bowl whisk together soy sauce, sesame oil, rice vinegar, and hot sauce. Add to pan and stir to coat vegetables. Season to taste with salt and pepper.

1 cup Short-Grain Brown Rice
2 Eggs (beaten)
1 bunch Fresh Cilantro (leaves only)

Stir in the cooked brown rice and mix thoroughly. Crack the eggs into the skillet and mix until eggs have scrambled and are fully cooked. Serve with fresh cilantro.