A vegetarian version of Chinese fried rice. Goes well with my vegetarian pot stickers and egg drop soup.
1 1/3 cups rice
2 cups water
1 cup tofu or other meat substitute
3/4 cup onion, finely chopped
2 1/2 tablespoons oil
3 eggs, lightly beaten
1 tsp and 2 TB soy sauce
1 tsp sesame oil
1/2 cup carrot, finely chopped
1/2 cup peas
4 green onions, chopped
1 cup bean sprouts
1. In a large sauce pan put 2 cups of water on medium heat and bring to a boil. Add the rice, reduce the heat slightly, cover the pot with a lid and cook the rice for 20 minutes. Set aside to cool.
2. Chop the necessary vegetables and begin to stir fry them along with the tofu/meat substitute in a small amount of oil in large saute pan or wok. Fry for 10 minutes or until the vegetables start to get tender.
1. In another oiled saute pan, combine the eggs with 1 tsp of the soy sauce and sesame oil. Stir until the egg starts to stick to the pan and then allow to cook untouched until puffy. Flip and cook for another few minutes before scrambling the mixture.
2. Add the rice and eggs to the vegetable mixture and toss with the remaining 2 TB of soy sauce. Serve immediately. You can add more soy sauce if that is your taste preference.