Fried Rice

3		eggs,s whisked
2  tablespoons		T. toasted sesame oil
1		onion, diced
3		garlic cloves,s minced
1  cup		shelled edamame
1  cup		dry white rice
3  tablespoons		soy sauce
2  tablespoons		garlic black bean sauce
2  tablespoons		oyster sauce
1/4  cup		scallions
2		Medium Carrots
1  cup		Fresh Kale - Chopped
1/2  lb.		Mushrooms - Fresh, Sliced
2  cups		Cabbage - Fresh, Chopped
1/2  lb.		Asparagus - Fresh
1-1/2  cups		Red Bell Pepper - Fresh, Sliced

Tip: For nutritional information on all the ingredients in Fried Rice just click on each ingredient name. Then adjust the serving size for any Fried Rice ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In an extra-large non-stick skillet, heat 2 tablespoons oil over medium heat and scramble the eggs or tofu. If using tofu, blot it dry first, and break it apart into little bits with the spatula in the pan. Season with a little salt and pepper ( and if you want your tofu yellowish, add a pinch of turmeric). Set aside on a large plate. See notes.

In the same pan, heat oil over medium, and saute the leeks or onion. Once tender add the garlic, saute 1-2 minutes. Lower heat to medium and add longer cooking veggies first like carrots and mushrooms, then add the other veggies, leaving the greens, kale or cabbage to add at the end. Toss in the frozen edamme and give a stir, and set the veggies aside next to the tofu (or scrambled eggs).

Add enough oil to lightly coat the pan. Add the rice, spreading it out. Turn up heat to med-high, and let it get a little crispy, resisting the urge, to constantly stir. Flip the rice big sections, using a spatula and crisp up the other side. Once the rice is crispy enough to your liking, add back in the tofu (or eggs) and the veggies. Give a good stir to combine. Add the soy sauce, sesame oil and salt and pepper to taste. If adding the Hondashi, stir in a little at a time. Adjust soy sauce and sesame oil, adding more if you like.

Divide among bowls and top with fresh scallions and Furikake or toasted sesame seeds.

Fried Rice will keep up to 4 days in the fridge and can be reheated on the stovetop or in a microwave.