Stir Fried Rice
Light and easy. Use any finely diced vegetable.


2 -3 eggs, beaten
pinch of sea salt
1 tablespoon peanut or safflower oil
1/2 teaspoon toasted sesame oil
1 tablespoon safflower or olive oil
1/2 to 1 package medium-firm tofu, cut into small cubes
finely chopped fresh mushrooms, about 1/2 cup
3 tablespoons soy sauce or Tamari
2-3 thinly sliced green onions with tops
1/2 diced pimiento or red pepper
4 cups cooked rice, your choice white or brown

In a flat bottomed wok or stir fry pan, heat the 1 tablespoon peanut or safflower oil. Cook the eggs without stirring, until set. Invert wok over a baking sheet or Chop-Chop to remove cooked eggs: Cut into short, narrow strips. In the same wok, heat the sesame oil and additional tablespoon safflower oil. Stir fry the tofu with the mushrooms, soy sauce, green onion and pimiento about 4 minutes, or until vegetables are cooked to your liking. Stir in cooked rice and egg strips and heat through. Serve with additional soy sauce, or a hot sauce.


Rice Side Dishes Vegetable Dishes