Ingredients (Serves 2):

• 2 eggs
• 1/2 tablespoon sesame oil
• 1 teaspoon chili flakes
• 1.5 cups rice, preferably leftover
• 2 scallions
• 2 cloves garlic
• 1 teaspoon Chinese 5 spice
• 2 shiitake mushrooms (optional)
• 1 carrot julienned (optional)
• 1 teaspoon toasted sesame seeds (optional)
• 7 oz of baked tofu (optional, any protein works)
• 1 tablespoon vegetable or chicken broth
• 1 tablespoon soy sauce or to taste
• 1/2 teaspoon brown sugar
• Salt to taste
• Black pepper to taste

Directions:

1. Mix eggs with rice until eggs are fully coating the rice and then set aside.
2. On a wok or pan, heat sesame oil on medium high heat.
3. Add scallions and chili flakes.
4. After 2 minutes, add mushrooms and carrots and add salt and pepper (any vegetables you have on hand are fine, although I think the mushrooms add a nice umami flavor!).
5. Add in garlic after a few minutes, when mushrooms (or other vegetables) become softer.
6. Add soy sauce, broth, and sugar.
7. Add in rice and egg mixture, cook for 2-3 minutes, eggs should be cooked but still slightly runny.
8. Add in Chinese Five Spice.
9. Add in baked tofu if using (see notes)
10. Once everything is sizzling hot, serve in a plate.
11. (Optional): Top with toasted sesame seeds and chili flakes.

Notes:

• Any protein will work for this recipe. Feel free to use chicken, bacon, shrimp, etc. and add in at step 9!
• For a baked tofu recipe, check out this one!