Low-carbohydrate tofu egg fried rice
I made fried rice with tofu, eggs, and vegetables, but it would be delicious if you minced chicken breast or cocktail shrimp. I made two bowls of fried rice because there was a large piece of tofu.
2 serving
Within 15 minutes
마들렌
Ingredients
  • Tofu
    1/2piece
  • King oyster mushroom
    1ea
  • Carrot
    1/4ea
  • leek
    1ea
  • Cheongyang red pepper
    3ea
  • Eggs
    4ea
  • mixed grain rice
    120g
  • coconut oil
    2T
  • thick soy sauce
    2T
  • Salt
    1little
  • fresh perilla oil
  • ground pepper
  • Sesame
Cooking Steps
STEP 1/12
Chop the mushrooms and carrots into small pieces with a chop of vegetables. Chop the green onions and thinly slice the cheongyang peppers.
STEP 2/12
If you put water in a cold bowl and press tofu, you can remove the water easily. Tip. If you don't drain the tofu, it takes longer to stir-fry
STEP 3/12
Crush tofu with knife back.
STEP 4/12
Put tofu in a heated pan without oil and stir-fry it over high heat as if to drain the water
STEP 5/12
When the tofu is roasted, push it to the edge and pour in the oil.
STEP 6/12
Stir-fry until a sweet green onion flavor comes up and add green onion oil. You can cook fried rice over high heat until it's done
STEP 7/12
Add carrots, cheongyang peppers and saesongi mushrooms and stir-fry until carrots are cooked
STEP 8/12
Add 120g of konjac brown rice pea rice and stir-fry. Please refer to the link below for instructions on how to make konjac brown rice pea rice. https://blog.naver.com/oliverneaa/223141341948
STEP 9/12
Add 4 eggs, please. There are a lot of vegetables, so four fits perfectly.
STEP 10/12
Add eggs and stir-fry quickly over high heat.
STEP 11/12
Push the fried rice aside, add 2 spoons of soy sauce, and mix when it boils up. If you boil down the soy sauce, it tastes sweet. Jongwon Baek If you make it like this, it turns into Chinese fried rice, which Baek likes. Taste and season with salt if bland
STEP 12/12
Remove from heat, add green onion, sprinkle with pepper and mix once. T Tip. The reason why I turn off the heat and put in the blue part of the green onion is for the appetizing color. Lastly, put some fresh perilla oil around it
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