Ingredients
8 ounces extra firm tofu, sliced into short, thin strips
2 tablespoons soy sauce
2 tablespoons vegetable oil
10 scallions, green parts thinly sliced, white parts cut into 1-inch pieces
2/3 cup chopped red bell pepper
1 tablespoon finely chopped fresh ginger
2 cups mixed frozen vegetables, thawed
3 large eggs, lightly beaten
1/2 teaspoon sugar
4 cups cooked white or brown rice, chilled
Preparation
In a medium bowl, toss the chicken/tofu with 1 tablespoon soy sauce. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the chicken/tofu and cook, stirring, for 2 minutes; transfer to a bowl.
In the skillet, heat 1 tablespoon oil over medium-high heat. Add the scallion whites, bell pepper and ginger and cook, stirring, for 2 minutes; stir in the peas. Push the vegetables to one side of the skillet, add 1 tablespoon oil and pour in the eggs. Stir the eggs until they begin to set, then stir in the vegetables. Add the egg-vegetable mixture to the chicken/tofu; stir in the sugar and the remaining 1 tablespoon soy sauce.
Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Add the rice, breaking up any clumps, then cook, without stirring, until heated through, 2 minutes. Stir in the chicken/tofu mixture and scallion greens.
