Fried Bhutanese Red Rice with Tofu and Kale

  • 1 tsp toasted sesame oil
  • 1 tsp olive oil
  • 3 eggs, beaten with a pinch of salt
  • 2 tsp fresh ginger
  • 2 tsp fresh garlic
  • 1 small red onion, finely chopped
  • 2 cups cooked Bhutanese red rice
  • 1/4 lb fresh shitake mushrooms, 1/4” slice
  • Small bunch of kale or other green, stemmed & sliced
  • 6 oz firm tofu, regular or Asian seasoned
  • 1-2 TB tamari
  • 1/2 tsp red pepper flakes, optional

Cook rice according to package directions and let cool to room temperature. In a large skillet heat sesame and olive oils and when hot, add eggs, spread evenly in pan and allow to cook for about 45 seconds until set. Gently flip eggs over to cook other side briefly, fold, remove from pan and slice into thin strips. In the same skillet, add a bit of oil if needed, add onion, ginger and garlic; cook for a couple of minutes, stirring constantly then add shitakes and tofu and cook for several minutes, then
add kale. Continue to cook until kale and mushrooms are softened- (tofu can be pre-browned if desired) Add rice, stir to thoroughly combine, add eggs and tamari, optional red pepper flakes, stir and heat through.