Mushroom and Tofu Fried Rice

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I originally pulled up a basic fried rice recipe with ingredients to make your own sauce. While I’m usually all about sauces from scratch, I was pretty pressed for time when putting together this meal, so I took the convenience route. Included in that route was getting pre-cooked, packaged brown rice. The key to good homemade fried rice is using leftover rice, but since we didn’t have any on hand, and since I didn’t want to make a batch of “new” rice, I went with Trader Joe’s fully cooked microwavable brown rice. Uncle Ben’s sells something similar. It was easy enough to make again on a weeknight, and judging by the adult-sized portion my toddler ate, I know it was a big hit.

Ingredients:
2 packages of pre-cooked brown rice
2 cups frozen peas
1 block extra firm tofu, squeezed of excess moisture and cut into bite-sized cubes
1 package sliced white button mushrooms, chopped
1 package sliced baby bella mushrooms, chopped
sesame oil
1/4 – 1/2 cup teryaki sauce (I love the Trader Joe’s Soyaki)
In a large skillet, heat about a teaspoon of sesame oil. Once hot, add one carton of mushrooms at a time. When cooking, mushrooms release a lot of moisture so you don’t need much oil. Remove mushrooms and place in a separate bowl.
Add about a tablespoon of sesame oil, followed by the diced tofu. Cook 5 minutes, stirring once, until tofu begins to brown. Add cooked brown rice and frozen peas, cooking 5 minutes more until peas are defrosted and rice is hot. Mix in mushrooms. Add sauce, beginning with 1/4 cup and adding more to taste. Stir to combine and serve hot.
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