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Sunday, June 9, 2013

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.

 

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