This Oz family favorite is a fantastic way to use up leftovers!
ingredients
ingredients
method
step-by-step directions

Fried Rice

  • 1 cup Short-Grain Brown Rice
  • 2 tablespoons Coconut Oil
  • 1 Onion (diced)
  • 2 Carrot (diced)
  • 1 cup Snow Peas
  • 4 Scallions (chopped)
  • 1/2 cup Baked Tofu (cubed)
  • 2 tablespoons Soy Sauce
  • 2 Eggs (beaten)
  • Salt
  • Pepper
  • 1 teaspoon Hot Sauce
  • 1 bunch Fresh Cilantro (leaves only)
  • 2 Garlic Cloves (minced)
  • 6 Skiitake Mushrooms (sliced)
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Freshly Grated Ginger
step-by-step directions
  • In a large cast iron skillet, heat coconut oil over medium-high heat. Stir in onions and cook for one minute. Stir in tofu, and cook until golden brown.
  • Stir in carrots, mushrooms, snow peas, scallions, garlic, and ginger and cook until heated through. 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.
  • 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.
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