Ingredients

• 1 cup extra firm tofu, cubed (optional)
• 1 teaspoon poultry, seasonoing (for tofu) (optional)
• 1 -2 tablespoon olive oil, divided (or vegetable oil)
• 1 cup mushroom, quartered (button or baby portobellas)
• 1/2 lb snow peas
• 6 green onions, chopped
• 4 garlic cloves, minced
• 2 carrots, thinly sliced
• 4 cups cooked white rice (I use cooked brown rice)
• 1/4 cup soy sauce
• salt and pepper

Instructions

1. If using the tofu, place cornstarch mixed with poultry seasoning in a shallow bowl(about 1/4 cup).Press tofu with a paper towel to remove moisture, then dredge in cornstarch to coat, shaking to remove excess.

2. Heat skillet to medium high. Place oil in pan, then add the tofu pieces and saute till golden brown, about 10 minutes. Remove from pan.

3. To the same pan add 1 teaspoons to 1 tbls. oil. Stir in mushrooms and saute till tender, about 8 minutes.

4. Stir in the garlic and cook for 2 minutes.

5. Add green onions, snow peas and carrots.

6. Cook for 2 more minutes or until crisp-tender.

7. Stir in the cooked rice.

8. Add soy sauce.

9. Cook and stir until the rice is heated thorough.

10. Transfer into a serving dish.