Vegetable Tofu Egg Fried Rice

Ingredients

• Butter

  Unsalted

  3 tbsp or 43g

• White rice

  Long-grain, regular, cooked

  2 cup or 316g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Extra Firm Tofu

  Azumaya

  6 oz or 170g

• Corn

  Sweet, yellow, raw

  50g

• Carrots

  Raw

  50g

• Green beans

  Snap beans, raw

  50g

• Peas

  Green, raw

  50g

• Soy Sauce

  Kikkoman

  3 tablespoon or 300g

Directions

1. Cook 1/2-3/4 Cup rice in rice cooker or in pot with 1/2 TBS of butter and a pinch of salt for 20 minutes. (Yield should be about 2 cups.)
2. Dice vegetables and cook in large pan at medium-high heat in a TBS of butter. (The vegetables should only fill about half of the pan.) Add diced tofu and cook until lightly brown. (Approximately 5 minutes)
3. Move vegetables to the side to create a circle in the middle. Add 1 TBS of butter to the center, let melt, and fill hole with rice. Let this cook for about 10 minutes, flipping the rice halfway through cook time and adding soy sauce and butter as needed to keep rice from burning.
4. In a separate, small pan, cook eggs. Mix white and yolk together and let cook until firm, then flip, as if you are making an omelet.
5. Mix rice with tofu vegetables and let simmer on low heat, adding soy sauce as needed to keep rice and vegetables from burning. (Approximately 5 minutes)
6. When rice begins to brown, add eggs and flip. Cook for an additional 5 minutes and serve.

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