Culinary Tools:
- 4-quart Dutch Oven
- Chef’s Knife
- 4-quart Wok
Ingredients:
- 1 cup rice
- 1 ½ cups water
- ½ (14-ounce) package firm tofu, cut into 1-inch cubes
- ½ tablespoon garlic, minced
- ¼ cup onion, minced
- ¼ cup chives, sliced
- 1 cup mushrooms, sliced
- 1 cup green bell pepper, diced
- 1 ½ tablespoons light olive oil
- 2 eggs
- 2 tablespoons soy sauce
Procedure:
In the 4-quart Dutch Oven, add rice and water. Cover and cook at medium-high heat with the Redy-cook® valve open. When the valve whistles (about 11 minutes), reduce temperature to low and close valve; continue cooking for another 11 minutes or until rice is cooked. Remove rice from saucepan and let cool off. Using the Chef’s Knife cut tofu into 1-inch cubes. With the same knife, cut garlic, onion, chives, mushrooms and bell pepper according to the instructions.
Preheat the 4-quart Wok with olive oil at medium-high heat for 3 minutes. Add garlic, onion and chives; sauté for 2 minutes. Add tofu; mix well. Cook for 7 minutes. Add eggs; mix well for 3 minutes. Add cooked rice, soy sauce, bell pepper and mushrooms; stir all ingredients well for 3 minutes. Cover, reduce heat to low and cook for 5 more minutes.