Ingredients:
- 6 cups cooked rice (I used 2 cups parboiled rice, and 4 cups water, pinch of salt)
- 8 oz Tofu
- 1/2 medium Onion diced or sliced green Onion
- 1 large Carrot diced
- florets from one stalk of Broccoli
- Coconut oil
- 2 Tbsp Soy Sauce
- 1/2 tsp Sugar
- Cilantro
- 4 eggs
Directions:
- Cook rice – use 2:1 ratio water to rice.
- Cut tofu into triangular bite-sized pieces, then fry in Coconut oil until golden brown.
- Stir fry Onion until brown, then add Carrots and Broccoli.
- Add Rice, Soy Sauce and Sugar. Stir until warm.
- Scramble eggs, and add to rice.
- Add Eggs and Tofu to Rice, then garnish with Cilantro.