Curried Fried Rice with Tofu, Red Onions, & Sugar Snap Peas

This recipe is from a cookbook I have, "A Year in a Vegetarian Kitchen" by Jack Bishop. I love this book, all the dishes are pretty easy and delicious. So I know what you're thinking, "tofu- ewww." Please, just give it a chance. The trick (in my opinion) is to cut them in small bite-sized cubes and fry them in peanut oil on high until all the sides are a crispy-brown (but not burnt). So here's the recipe, you cook it in stages, but it's pretty easy. The trick is to have all the ingredients prepped and ready to use.

4 servings of rice

1/4 cup unsweetened coconut milk
2 tablespoon soy sauce
1 tbsp fresh lime juice
1 teaspoon sugar

2 tablespoons plus 1 teaspoon of peanut oil
2 large eggs, lightly beaten

Chopped Red onion (however much you like)
1 cup (or more) of sugar snap peas

Tofu, cut into cubes and blotted dry with a paper towel
2 garlic cloves, minced
2 teaspoons curry powder

1/2 cup chopped cilantro

I separated the ingredients into the different groups that you prepare the meal in.

1. First start your rice. Any rice is good, I prefer brown rice, but it's really up to you. Just time it that you start the other part of the meal when there's about 10-15 minutes left on the rice.

2. Combine coconut milk, soy sauce, lime juice, and sugar in small bowl. Set aside.

3. Heat 1 teaspoon of oil in a large skillet over med. heat until shimmering (I couldn't tell when it was shimmering, so I just made sure it was pretty hot). Add eggs and cook until they begin to set, about 20 seconds. With spatula, scramble and break up eggs. Continue to cook until the eggs are cooked through, but still tender, about 30 sec. Transfer eggs to a medium-sized clean bowl.

4. Raise heat to high and add 1 tbsp of oil to skillet. When oil is shimmering, add onions and cook stirring often, until soft and lightly browned, about 3-4 minutes. Add peas and cook until bright green and crisp-tender, about 1 minute. Transfer veggies to bowl with egg.

5. Heat 1 tbsp oil in skillet, when shimmering, add tofu and cook until browned. This can take some time, from 5-10 minutes (maybe longer) Add garlic and curry powder and cook, stirring occasionally, until fragrant, about 1 minutes.

6. Add rice and coconut milk mixture and cook, stirring constantly until heated through, about 2 minutes. Add cilantro, eggs, onion, and peas and stir until all is heated. Serve Immediately.

I know it may sound like a lot of work, but it's really good. Trust me.