Fried Rice With Shiitake Mushrooms and Smoked Tofu
Growing up in a small town meant that on every birthday, Nielsen would have a special dinner from the local Chinese-Canadian restaurant, Polly’s Cafe. Her love of fried rice started there, but the origins of the dish can be traced back thousands of years to Yangzhou, China. Her version is loaded with vegetables and tofu, and she keeps the seasoning light so as not to overshadow the rice itself.
Equipment
- cutting board
- chef's knife
- small mixing bowl
- large non-stick skillet
- medium pot with lid
- Wooden Spoon
Ingredients
- 1 tbsp sesame oil
- 1 tbsp tamari
- 1 tbsp chili-bean paste or gluten-free
- chili-garlic hot sauce
- 2 tbsp avocado or refined coconut oil divided
- 225 g shiitake mushrooms sliced and long
- stems chopped
- 170 g pkg smoked tofu or tempeh diced
- 1 tbsp minced peeled ginger
- 2 cloves garlic chopped
- 225 g snap peas cut diagonally into 1/2-in
- 1-cm pieces
- 4 cups packed baby spinach
- 1 small bunch green onions thinly sliced
- salt and white pepper
- 3 cups cooked long-grain brown rice
Instructions
- In small bowl, stir together sesame oil, tamari and chili-bean paste. Set aside.
- In large non-stick skillet, heat 1 tbsp of the avocado oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden, 5 to 7 minutes. Reduce heat to medium; add tofu, ginger and garlic and cook, stirring, for 1 minute.
- Add snap peas, spinach and green onions and cook, stirring frequently, until spinach wilts and snap peas look glossy, 2 to 3 minutes. Season to taste with salt and white pepper. Transfer to medium bowl.
- Heat the same skillet over medium heat without wiping; add the remaining 1 tbsp avocado oil and rice and cook, stirring, until warmed through, 1 to 2 minutes. Remove from heat and season with salt to taste.
- Return reserved veggies to skillet along with sesame oil mixture and stir through. Divide among bowls.
Notes
Tip: Swap out snap peas for 1 cup of frozen peas.