Ingredients

The following ingredients have 3 Servings
  • 8-12 ounces crispy tofu, pan-seared chicken or shrimp- all optional
  • 3 tablespoons oil, divided
  • 2 shallots (or 1/2 an onion), chopped
  • 4 garlic cloves, rough chopped
  • 1 cup diced carrot (small dice!)
  • 1 cup red bell pepper, chopped
  • 2 cups sliced mushrooms
  • 1 cup fresh shucked peas, snow peas, snap peas or green beans
  • 2 eggs, whisked with a generous pinch salt  (optional)
  • 3 cups cooked brown basimati rice, (leftover, dried out, see notes)
  • 3 tablespoons soy sauce, more to taste (see notes) Or GF Liquid Aminos
  • 1 1/2 tablespoons maple syrup, honey or palm sugar
  • drizzle of sesame oil
  • 1/4-1/2 cup chopped scallions
  • optional seasonings: Terasi shrimp power and Kecap Manis (see notes).

Instruction

  • In an extra-large skillet or wok, pan-sear your choice of protein in oil with a little salt, pepper and chili flakes until golden and cooked through, set aside.
  • In the same skillet, add 1-2 tablespoons oil and saute shallots, garlic, mushrooms, bell pepper and carrots over medium heat until the carrots are tender about 7-8 minutes. Season with salt. Toss in the fresh peas at the end.
  • At the same time, while veggies are cooking, whisk,  salt and scramble the eggs in a separate oiled pan, breaking the cooked apart into little pieces, set aside. (Or feel free to top with sunny side eggs after serving.)
  • Once the veggies are tender, scoot them over to one side of the pan. Add a little more oil to the bare pan and add the rice. Turn the heat up and fry for 3-4 minutes, getting it a little crispy. Combine rice with the veggies.
  • Drizzle with the soy sauce and maple syrup and mix well. Mix in the scrambled eggs and meat/shrimp/tofu if using.  Taste and season with a drizzle of sesame oil, chili flakes, salt and pepper if needed. Stir in the scallions right before serving.
  • Divide among bowls and serve with some of the optional garnishes,  lime & chile paste.