Simple Fried Rice With Mushrooms and Tofu
If you have baked tofu on hand, this is a snap to prepare. I like it with fresh cucumber and sliced bamboo shoots on top.
- 2 tablespoons peanut oil
- 1 medium onion
- 2 Thai red chili peppers, halved and including seeds
- 2 tablespoons tamari
- 1 tablespoon brown sugar
- 1 teaspoon ketchup
- 1/2 teaspoon salt
- 3 cups cooked brown rice, refrigerated overnight
- 1 1/2 cups mushrooms, sliced
- 6 ounces baked tofu, thinly sliced
- 1 cup green peas, frozen
- bamboo shoot (optional)
- cucumber (optional)
In a small food processor blend the onion and chilies into a coarse paste.
Warm the oil, over medium-high heat in a wok or large saute pan.
When hot add the onion/chili paste and cook for about 4 minutes.
Whisk together the tamari, sugar and ketchup and add to the onion paste. cook for another minute.
Add the rice and stir until completly coated in the onion/tamari mixture.
Add the mushrooms, tofu and salt and cook until the mushrooms are soft and the tofu heated through.
Add the peas and cook until defrosted. Taste for seasoning.
Serve with the bamboo shoots and cucumber over the top.