What you need:
12 ounces extra-firm tofu, organic, drained and wrapped in dish towel to absorb liquid for at least 20 minutes, longer if possible
2 Tbls coconut oil, unrefined, organic: plus 1 tsp, separated
2 garlic cloves, finely chopped or grated
4 scallions/green onion, organic, chopped
½ cup carrots, organic, peeled and diced
1 Tbls fresh ginger**, grated
3 cups cooked jasmine rice
½ cup red bell pepper, organic, diced
1 cup frozen peas, organic
2 eggs, free range, beaten
4 Tbls gluten free Tamari/Soy Sauce
Pepper to taste.
What you do:
Heat 2 Tbls coconut oil in large pan or wok.
Added garlic, scallion/green onion, ginger and carrots. Cook for two to three minutes, stir frequently.
Add rice, red pepper and tofu; heat through.
Make a significant sized well (hole in middle of rice mixture). Add 1 tsp coconut oil into well.
Pour beaten eggs into well and scramble.
Mix scrambled eggs with rice mixture.
Add tamari/soy sauce and frozen peas.
Stir for approximately 1 minute to heat peas.
Enjoy and report back.
**Buy a piece of fresh ginger at the market, peel it, store it in a freezer baggie and it will last for ages! Grate it frozen when you need it, VIOLA! Fresh ginger, so much better than powdered.