Classic. Easy. The very definition of family friendly.
- 2 teaspoons peanut oil, or canola oil
- 3 scallions, thinly sliced, white and green parts separated
- 2 teaspoons freshly grated or minced garlic
- 1 teaspoon freshly grated ginger
- ⅔ cup chopped onion
- ⅓ cup chopped carrots
- 1 cup extra-firm tofu, diced
- ⅔ cup green beans, cut into ½-inch pieces
- 3 eggs, beaten
- ½ cup bean sprouts
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon mirin
- 2 teaspoons toasted sesame oil
- ⅛ teaspoon freshly ground white pepper
- 3 cups cooked medium grain brown rice (1½ cup dry rice, cooked in 3½ cups water)
- In a wok, heat the oil over medium heat until it begins to shimmer. Add the scallion whites, garlic, and ginger and saute until fragrant, about 1 minute. Add the onions and carrots and saute until the onions are translucent, about 3 minutes. Add the tofu and green beans and continue to cook for 2 to 3 minutes.
- Push the vegetable mixture up the sides of the wok to create a hole in the middle. Add the beaten eggs and allow to cook for about 1 minute, then begin stirring while keeping the eggs within the circle as much as possible. Once the eggs are cooked but still soft, stir in the surrounding vegetables until all combined.
- Add the bean sprouts, soy sauce, mirin, sesame oil, and white pepper and stir to combine. Gently fold in the rice, then cook over medium heat, without stirring, until slightly crisp. Serve immediately.