• Light and easy. Use any finely diced vegetable.
• 2 eggs, beaten
• 1 tablespoon peanut oil
• 1/2 teaspoon toasted sesame oil or olive oil
• 1 small package medium-firm tofu, cut into small cubes
• finely chopped fresh mushrooms, about 1/2 cup
• 3 tablespoons soy sauce
• 3 tablespoons thinly sliced green onions with tops
• 1-2 tablespoons diced pimiento
• 4 cups cooked rice, your choice white or brown

Invert wok over a baking sheet to remove cooked eggs: cut into short, narrow strips. In the same wok, heat the sesame oil and stir fry the tofu with the mushrooms, soy sauce, green onion and pimiento about 4 minutes, or until vegetables are cooked to your liking.

Stir in cooked rice and egg strips and heat through. Serve with additional soy sauce, or a hot sauce.

Rice -- Side Dish