Sichuan Fried Rice

Directions

In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium to medium-high heat.

Add tofu cubes, stirring once a few minutes, and cook until all sides become golden and brown, about 8 minutes. You may need lower the heat when it’s close to the end.

Transfer browned tofu cubes onto a plate. Set aside.

Meanwhile in a small bowl, mix together sauce ingredients until well combined. Set aside.

Add ½ tablespoon oil in same skillet over medium heat, cook eggs for 2 to 3 minutes, until eggs are set.

Break eggs into small pieces with spatula, transfer onto the same plate with tofu.

Add remaining oil into skillet over medium-high heat.

Add garlic, ginger and ⅔ scallions, stirring constantly, and cook for about 1 minutes, until very fragrant.

Add mushrooms, stirring often, and cook until some liquid has been evaporated and mushrooms are browned, about 4 minutes.

Stir in carrots, bell peppers, zucchini, and celeries until mix well.

Cook until vegetables are tender, about 5 minutes.

Add rice into skillet, and stir well.

Return cooked tofu cubes and eggs into skillet, and stir well.

Pour sauce over fried rice, and stir until well combined and coated.

Cook for another 2 minutes until heated through.

Season with more sauce ingredients if needed.

Remove from heat and serve warm with remaining scallions sprinkled on top.