Veggie Packed Tofu Fried Rice

Gluten Free

The Prince said that his best friend's favorite food is Chinese and he wanted to try some. He has never eaten at a Chinese restaurant because of our gluten allergy and our focus on clean eating and the our desire/need to avoid cross contamination. So, Queen Mom had to create a Chinese food inspired dish, or two, for her Prince.

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.