Fried Rice with Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  150g

• Tofu

  Silken, firm, Mori-nu, soy

  100g

• Carrots

  Raw

  150g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  50g

• Peas

  Green, frozen, unprepared

  100g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Brown rice

  Long-grain, raw

  70g

• Garlic

  Raw

  2 clove or 6g

Directions

1. Wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid. Leave for about 30 minutes.
2. Preheat oven to 200 C and line a baking sheet with parchment paper.
3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 30 minutes.
4. While the tofu bakes prepare your rice. When it is finished cooking, drain, then return to pot. Cover with a lid and let steam.
5. While rice and tofu are cooking, prepare sauce by adding tamari, peanut butter, and garlic.
6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
7. Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.
8. To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with tamari sauce.
9. Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.