1/3 large yellow onion, chopped
1 medium bok choy, chopped
3 medium carrots, peeled and diced
1 TBSP marinated ginger, chopped
1 JUST vegan egg patty or 2 scrambled vegan eggs, chopped
2.5 ounces medium or firm tofu, broken into pieces
2 cups cooked white rice
2 TBSP chives
3 TBSP cilantro
Olive oil for sautéing
3 TBSP low sodium soy sauce
2 TBSP sesame oil
2 TBSP rice wine vinegar
In a large sauté pan, sauté the tofu, egg, ginger and half the chives and cilantro.
In a large skillet, sauté the onion, remaining chives and cilantro and carrots. Once the carrots start to get tender, add the bok choy.
Once wilted and well combined, add the skillet items to the sauté pan with 1 TBSP of the soy sauce.
Into the hot skillet add the sesame oil, rice, vinegar and 1 TBSP of the soy sauce and sauté until the rice is hot and starts to toast.
Add the pan contents into the skillet, add the last TBSP of soy sauce and cook until crisp enough to your liking. Serve hot.