· 8-12 ounces crispy tofu, pan-seared chicken or shrimp- all optional· 3 tablespoons oil, divided· 2 shallots (or 1/2 an onion), chopped· 4 garlic cloves, rough chopped· 1 cup diced carrot (small dice!)· 1 cup red bell pepper, chopped· 2 cups sliced mushrooms· 1 cup fresh shucked peas, snow peas, snap peas or green beans· 2 eggs, whisked with a generous pinch salt (optional)· 3 cups cooked brown basimati rice, (leftover, dried out, see notes)· 3 tablespoons soy sauce, more to taste (see notes) Or GF Liquid Aminos· 1 1/2 tablespoons maple syrup, honey or palm sugar· drizzle of sesame oil· 1/4-1/2 cup chopped scallions· optional seasonings: Terasi shrimp power and Kecap Manis (see notes).
Step 1In an extra large skillet or wok, pan-sear your choice of protien in oil with a little salt, pepper and chili flakes until golden and cooked through, set aside.Step 2In the same skillet, add 1-2 tablespoons oil and saute shallots, garlic, mushrooms, bell pepper and carrots over medium heat until the carrots are tender, about 7-8 minutes. Season with salt. Toss in the fresh peas at the end.Step 3At the same time, while veggies are cooking, whisk, salt and scramble the eggs in a separate oiled pan, breaking the cooked apart into little pieces, set aside. (Or feel free to top with sunny side eggs after serving.)Step 4Once the veggies are tender, scoot them over to one side of the pan. Add a litte more oil to the bare pan and add the rice. Turn heat up and fry for 3-4 minutes, gettin it a little crispy. Combine rice with the veggies.Step 5Drizzle with the soy sauce and maple syrup and mix well. Mix in the scrambled eggs and meat/shrimp/tofu if using. Taste and season with a drizzle of sesame oil, chili flakes, salt and pepper if needed. Stir in the scallions right before serving.Step 6Divide among bowls and serve with some of the optional garnishes, lime & chile paste.Step 7