Ingredients
1/2 package (7 ounces) firm tofu, drained and cut into 1/4-inch dice
3 tablespoons low-sodium soy sauce
1 cup jasmine rice
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
3 large eggs, beaten
1 medium carrot, peeled and finely grated
3/4 cup fresh shelled or frozen thawed peas
6 scallions, white and light-green parts only, thinly sliced on the diagonal
1 tablespoon whole brown flaxseed, plus 2 teaspoons ground brown flaxseed (from about 1 teaspoon whole)
3/4 teaspoon toasted sesame oil
Freshly ground pepper
Preparation
Gently toss tofu with 1 tablespoon soy sauce in a medium bowl; set aside.
Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover; reduce heat to medium-low, and simmer until rice is tender and water has been absorbed, about 10 minutes. Set aside.
Heat olive oil and butter in a large skillet over medium heat. Add eggs, and cook, stirring, until just starting to set, about 30 seconds. Add reserved rice; stir to coat and break up any lumps. Reduce heat to medium-low, and add carrot, peas, and scallions. Cook until heated through, about 4 minutes. Add whole and ground flaxseed, remaining 2 tablespoons soy sauce, the sesame oil, and tofu; cook 5 minutes more. Season with pepper.
