Fried rice with mushrooms and braised tofu

Vegetarian, Gluten Free, Dairy Free

2 Servings, 710 Calories/Serving

35 Minutes

Boiling rice before you fry it eliminates the need for rinsing because the starch leaches out in the liquid and helps the grains stay separate rather than clumping together. Many cooks like to scramble eggs right into the rice as it cooks for added protein and flavor, and you should do the same if you prefer that to the fried eggs here.

Ingredients

  • ¾ cup jasmine rice
  • 8 ounces braised tofu
  • 2 garlic cloves
  • 1 piece fresh ginger
  • 1 bell pepper
  • 4 ounces green beans
  • 4 ounces cremini mushrooms
  • 3 scallions
  • 1 cup bean sprouts
  • Stir-fry sauce (rice wine - mirin - tamari - esame oil)
  • 2 eggs
  • 8 ounces braised tofu
  • 2 garlic cloves
  • 1 piece fresh ginger
  • 1 bell pepper
  • 4 ounces green beans
  • 4 ounces cremini mushrooms
  • 3 scallions
  • 1 cup bean sprouts
  • Stir-fry sauce (rice wine - mirin - tamari - esame oil)
  • 2 eggs

Instructions

1

Cook the rice

In a sauce pot, bring 2 quarts of salted water to a boil. Stir in the rice, bring back to a boil and let cook until the rice is tender, about 15 minutes. Drain the rice and spread on a plate to cool.
While the rice cooks, prepare the remaining ingredients.

2

Prep stir-fry ingredients

  • Cut the tofu into 1-inch cubes.
  • Seed the bell pepper and cut into 1-inch dice.
  • Cut the green beans into 1-inch pieces.
  • Cut the mushrooms into thin slices.
  • Cut the scallions into 1-inch pieces.
  • Mince the garlic and ginger.

3

Cook the tofu

In a frying pan or wok over medium-high heat, warm 3 tablespoon oil until hot but not smoking. Cook the tofu until lightly browned on both sides and warmed through, 3 to 5 minutes.

4

Cook the vegetables

Add the bell pepper, green beans, garlic, ginger, and season with salt. Cook, stirring occasionally, until the beans are just tender, 2 to 4 minutes. Stir in the mushrooms and cook until they become soft and release most of their juices, 5 to 7 minutes. Stir in the bean sprouts, drained rice and stir-fry sauce. Toss all the ingredients together and stir until the rice is well coated, 2 to 3 minutes. Remove from the heat and stir in the scallions. Season with salt and pepper.

5

Fry the eggs

Wipe the pan clean. Warm 2 tablespoons oil over medium heat until hot but not smoking. Add the eggs and cook until the white is set and crisp on the edges but the yolk is still runny, 3 to 5 minutes. If you like your egg yolks firm, cook 2 minutes longer.

6

Serve

Divide the fried rice evenly between two bowls. Top with the fried eggs and serve.

Nutrition per serving: Calories: 710, Protein: 28 g, Total Fat: 29 g, Monounsaturated Fat: 14 g, Polyunsaturated Fat: 10 g, Saturated Fat: 4 g, Cholesterol: 165 mg, Carbohydrate: 81 g, Fiber: 8 g, Added Sugar: 5 g, Sodium: 700 mg

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