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Fried rice with braised tofu, green beans, and sunny-side up eggs

Gluten-Free, Vegetarian, Dairy-Free

4 Servings, 720 Calories/Serving

30 – 40 Minutes

Our vegetarian fried rice, complete with nutritious vegetables and Sun Basket’s signature stir-fry blend, makes for a kid-friendly meal everyone will enjoy.

Ingredients

  • 1½ cups jasmine rice
  • ½ pound Hodo Soy braised tofu
  • ½ pound cremini mushrooms
  • 6 scallions
  • 2 red bell peppers
  • ½ pound green beans
  • 5 ounces mung bean sprouts
  • Sun Basket paleo stir-fry blend (coconut aminos - sesame oil - fresh garlic - fresh ginger)
  • 4 pasture-raised organic eggs

Chef's Tip

It’s common to trim both ends from green beans but not necessary. Chef Justine saves time (and food waste) by trimming only the tough ends where the beans are snapped off from the stalk. The tapered tips are tender enough to eat.

Instructions

1

Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a medium sauce pot, combine the rice and 2¼ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, about 15 minutes. Uncover and continue cooking until the rice is slightly dry, 3 to 5 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stir-fry ingredients.

2

Prep the stir-fry ingredients

  • Cut the tofu into 1-inch cubes.
  • Trim the ends from the mushroom stems; cut the mushrooms into quarters.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the white parts for the fried rice and the green parts for garnish.
  • Remove the stems, ribs, and seeds from the bell peppers; coarsely chop the peppers.
  • Trim the stem ends from the green beans; cut the beans into 1-inch lengths.

3

Cook the tofu

In a wok or large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.

4

Cook the vegetables; finish the fried rice

In the same pan used for the tofu, warm 2 tablespoons oil over medium-high heat until hot but not smoking. Add the mushrooms and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the mushrooms are lightly browned and tender, 3 to 5 minutes. Add the bell peppers and green beans and cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 4 minutes.
Add the bean sprouts, cooked rice, and stir-fry blend and cook, stirring occasionally, until the rice is hot throughout, 2 to 3 minutes. Season to taste with salt and pepper.
While the vegetables cook, prepare the eggs.

5

Fry the eggs

In a medium frying pan over medium heat, warm 1 to 2 teaspoons butter or oil until hot but not smoking. Crack the eggs directly into the pan and season with salt. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate.

6

Serve

Transfer the fried rice to individual bowls and top with the eggs. Garnish with the green parts of the scallions and serve.

Kids Can!

  • Rinse the rice.
  • Measure the water for the rice.
  • Garnish the stir-fry with the scallions.
  • Set the table.
  • Sweep the floor.

Nutrition per serving: Protein: 27g (54% DV), Fiber: 8g (32% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 155mg (52% DV), Sodium: 550mg (23% DV), Carbohydrates: 93g (31% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, soy, eggs.

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