Ingredients:

2 cups uncooked instant rice

2 tbs vegetable oil

1 package of tofu, drained and cut into cubes

2 large eggs, lightly beaten

1 cup sliced green onion

1 cup peas and carrots

2 tsp minced garlic

1 tsp minced ginger

 2 tbs sake or rice wine vinegar

3 tbs soy sauce

1 tbs hoisin sauce

1/2 tsp dark sesame oil

Method:

1.  Cook rice.

2.  While rice cooks, heat 1 tbs vegetable oil in  skillet over medium heat.  Add tofu, cook until lightly brown and remove.  Add eggs to pan, cook 1 min or until done, breaking egg into small pieces.  Remove from pan.  Add 1 tbs vegetable oil to pan.  Add 1 cup onions, peas and corrots, garlic,and ginger, saute for 2 min.

3.  While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil.  Add cooked rice to pan, cook for 2 min, stirring.  Add tofu, egg, and soy sauce mixture, cook 30 seconds. 

Makes 4 servings