dinner (lunch)in under 10 minutes: Tofu Kale fried rice

Super simple and done in under 10 minutes.

you cook everything in one pan and I only use a cup (or a bowl), a knife, a cutting board, a spatula and a pair of chop sticks. I like this because it's easy to make at night before you go to bed and it's a quick clean up. I buy disposable chopsticks at the 99Ranch market for no cleanup... and because it's fun.

2 cups rice (day old, cold)
2 slices (about 4 oz) Tofu 3/4" diced. (I like firm high protein from TraderJoes for this one)
2 kale leaves. rinsed, stem removed, sliced into a chiffonade (you can sub with 2 handfulls of spinach)
1/2 carrot diced
1 egg (optional) beaten with 1T water
3-4 T oil
2-3 T soy sauce
1 T tandoori powder (or any other asian spice you would use, eg. curry)
1 pinch salt and pepper

i like egg omelet in my fried rice, if you're vegan or don't like egg you can easily opt out. Start with a hot wok (there's that little fucker again... i told you to buy one) and heat up about 1 tablespoon of oil. pour in egg and cook until edges are slightly cooked. start to fold over the cooked egg towards the middle until the entire egg is coked, in a omelet style, slightly undercooked. take out of pan and set aside in the cup you scrambled egg in.

add 1 tablespoon oil and add tofu. stir-fry for a bit then add seasonings until edges are slightly brown, set aside with egg (if using).

add final 2 tablespoons oil and add kale and carrot and stir-fry add salt and pepper and cook until no longer bitter, about 2 minutes. Add rice and toss until rice is coated with oil stir-fry for about 3 minutes, until rice is no longer in clumps. Return tofu and egg omelet into pan and chop up egg with spatula and toss together with rice.

dunzo!

serve with cock sauce or sprinkle with togarashi. I like to garnish with toasted seaweed slices and or vegetarian pork floss for added protein.