Recipes Smoked Tofu Fried Brown Rice with Sweet Peas Be the first to rate & review! This fried rice can be served alongside some garlicky braised greens for a full vegetarian meal. By Phoebe Lapine Phoebe Lapine F&W Digital Food Awards Winner Website Feed Me Phoebe Profile Phoebe Lapine is an amazing self-taught cook who creates healthy takes on comfort food in her tiny Manhattan apartment. For a quesadilla, she sandwiches a small amount of cheddar cheese with melted leeks and grated carrots; for tacos, she blends avocado with nonfat Greek yogurt to make a healthier version of crema. "My philosophy is to eat a lot of good with a little bad," she says. A private chef and culinary instructor, she always teaches her students how to dice an onion properly. "The better they do it, the less they'll cry," she says. "I save people from a lot of tears." Food & Wine's Editorial Guidelines Updated on June 16, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Total Time: 25 mins Yield: 4 Ingredients 2 tablespoons vegetable oil 8 ounces smoked tofu, cut into 1/2-inch dice 1 small yellow onion, cut into 1/4-inch dice 2 medium carrots, peeled and cut into 1/4-inch dice 6 scallions, white and green parts separated, both parts thinly sliced 2 large garlic cloves, minced 1 tablespoon minced peeled fresh ginger 4 cups cooked short-grain brown rice (see Note) 4 large eggs, lightly beaten 2 tablespoons soy sauce 1/2 cup sweet peas (defrosted, if frozen) Directions In a nonstick wok or large skillet, heat 1 tablespoon of the vegetable oil. Add the tofu and stir-fry over high heat until golden brown, about 3 minutes. Transfer to a plate. Add the remaining 1 tablespoon of oil along with the onion, carrots and white parts of the scallions to the wok. Stir-fry until the vegetables are softened, about 5 minutes. Add the garlic and ginger and stir-fry until fragrant, about 1 minute. Add the rice and all but 1 tablespoon of the scallion greens and stir-fry, until the rice is heated through and beginning to brown, about 3 minutes. Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the eggs with the fried rice and cook for 1 minute. Stir in the smoked tofu, soy sauce and peas and stir-fry for 1 minute longer. Transfer the fried rice to bowls, garnish with the remaining 1 tablespoon of scallion greens and serve. Notes To cook the rice, in a medium saucepan combine 1 1/2 cups raw rice with 3 cups of water and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the rice is cooked and the water is absorbed, about 45 minutes. Remove from the heat and let stand for 10 minutes. Use the rice right away or refrigerate. Rate it Print