Tofu Fried Rice with Carrots & Peas

Directions

1. Rinse the rice under cold running water using a strainer, then drain and transfer it to a small saucepan. Add water and bring to a boil over high heat.
2. Once boiling, stir, cover, and reduce the heat to low. Let the rice cook until the liquid is absorbed, about 15–18 minutes, then remove from heat and let it stand, covered, for 5 minutes.
3. Wash the carrots and green onions. Peel and dice the carrots; trim and chop the onions. Set both on a plate with the peas measured.
4. Heat a skillet over medium-high heat.
5. Drain the tofu and cut it into medium dice. Pat dry with paper towels.
6. Coat the bottom of the skillet with oil, add the tofu, season with salt, and cook, stirring occasionally, until lightly browned, about 3–4 minutes. Transfer to a plate.
7. Add more oil to the skillet, then add garlic, yellow onion, half the green onions, carrots, and peas. Cook, stirring often, until the carrots are tender, about 3–4 minutes.
8. In a small bowl, whisk the eggs.