SERVES:
4
INGREDIENTS:
4-5 cups cooked white rice (see hints)
12 spears asparagus, cut on long thin bias (see procedure)
1/2 large sweet onion, peeled and thinly chopped
1/2 large red Bell pepper, deseeded and thinly chopped
2-3 Tbs sesame oil
2-3 Tbs vegetable oil
1/2 block extra firm tofu, drained and cubed (or more to taste)
2 Tbs finely minced fresh peeled ginger
1 large clove garlic, peeled and minced
2 large eggs, beaten
lite soy sauce to taste
toasted sesame seeds for garnish (optional)
PROCEDURE:
Cut all the vegetables you need before starting to cook anything and also drain and cube half a block of extra firm tofu and, as far as the asparagus goes, cut the lower couple of inches off and then finely slice it on a long bias.
You can use a large heavy bottomed nonstick pan if you don't have a wok but, either way, you want to add a little splash of vegetable oil and a splash of sesame oil to the pan on high to medium high heat and, when it's nice and hot, add the thinly sliced onion, red pepper and asparagus and cook those along to soften up a bit.
When the vegetables are tender crisp, make a well in the center and add another splash of sesame oil and add a generous Tbs of minced peeled fresh ginger and one large peeled minced clove of garlic
and cook that for a minute.
Make another well in the center, add another splash of oil if needed and add a couple of beaten eggs and cook that along until the eggs are cooked through.
Then fold in the cubed tofu and let that warm and then season that to taste with a little lite sodium soy sauce and add as much cooked rice as you like and cook that along until it's hot all the way through.
Serve in bowls with an optional sprinkling of toasted sesame seeds or roasted cashews.
HINTS:
Day old leftover rice is actually better for fried rice but you can cook the rice just prior if you like.
There are no exact amounts for something like this and it's up to you if you want to add a little beaten egg to the mix or not.