Vegetarian Rice






Culinary Tools:

  • 4-quart Dutch Oven
  • Chef’s Knife
  • 4-quart Wok


  • 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


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.