Vegetable fried rice with tofu

Ingredients for 2 servings:

• 100 g rice (sushi)
• 100 g mushrooms (shiitake)
• 300 g carrot(s)
• 1 small onion(s), red
• 2 spring onions
• 150 g tofu, natural
• 20 g fresh ginger root
• 1 clove(s) garlic
• 4 tbsp soy sauce
• 1 tsp sugar
• 7 tbsp olive oil
• 50 g soy sprouts
• some salt
• 100 g peas, frozen, thawed
• 2 m.-sized eggs

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Rinse the rice in a sieve under cold water. Bring to a boil in a saucepan with 225 ml of cold water, boil uncovered for 2 minutes, then simmer uncovered for 10 minutes on the lowest heat. Remove from the heat, cover, and let stand for 15 minutes, then let cool completely. Clean the mushrooms, remove the stems, and finely slice the heads. Peel and finely dice the carrots. Peel the onion and finely slice. Clean the spring onions and diagonally slice into thin rings. Pat the tofu dry and roughly crumble. Peel the ginger, peel the garlic, and finely dice both. Mix with 3 tablespoons of soy sauce, 5 tablespoons of water, and sugar. Heat 2 tablespoons of oil in a pan and fry the mushrooms until light brown. Add the carrots, red onions, 2 tablespoons of oil, and 30 g of bean sprouts to the pan and fry for 2 minutes. Remove everything from the pan. Heat 2 tablespoons of oil and fry the tofu until light brown. Season with 1 tablespoon of soy sauce, salt, and a pinch of sugar and remove from the pan. Fry the rice with 1 tablespoon of oil until light brown on all sides. Add the vegetables, peas, and tofu and fry briefly. Season with the ginger marinade. Beat the eggs and pour over the rice. Stir and let set briefly. Sprinkle with the remaining bean sprouts and spring onions.