This fried rice can be served alongside some garlicky braised greens for a full vegetarian meal.

Ingreadient

• 2 tablespoons vegetable oil
• 8 ounces smoked tofu, cut into 1/2-inch dice
• 1 small yellow onion, cut into 1/4-inch dice
• 2 medium carrots, peeled and cut into 1/4-inch dice
• 6 scallions, white and green parts separated, both parts thinly sliced
• 2 large garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 4 cups cooked short-grain brown rice (see Note)
• 4 large eggs, lightly beaten
• 2 tablespoons soy sauce
• 1/2 cup sweet peas (defrosted, if frozen)

Direction

1. In a nonstick wok or large skillet, heat 1 tablespoon of the vegetable oil. Add the tofu and stir-fry over high heat until golden brown, about 3 minutes. Transfer to a plate.
2. Add the remaining 1 tablespoon of oil along with the onion, carrots and white parts of the scallions to the wok. Stir-fry until the vegetables are softened, about 5 minutes. Add the garlic and ginger and stir-fry until fragrant, about 1 minute. Add the rice and all but 1 tablespoon of the scallion greens and stir-fry, until the rice is heated through and beginning to brown, about 3 minutes.
3. Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the eggs with the fried rice and cook for 1 minute. Stir in the smoked tofu, soy sauce and peas and stir-fry for 1 minute longer. Transfer the fried rice to bowls, garnish with the remaining 1 tablespoon of scallion greens and serve.

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