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Fried Rice with Doufu

Rice, Noodles, and Other Grain Foods

Fried Rice with Doufu
5 cups hoot cooked rice
5 fresh Shiitake mushrooms, stems discarded, caps coarsely diced
2 Tablespoons vegetable oil, divided
½ pound firm doufu, chopped coarsely
2 eggs, beaten well, made into two omelets, and coarsely sliced
1 knob fresh ginger, peeled and coarsely minced
5 cloves fresh garlic, peeled and coarsely minced
5 scallions, cut in half the long way, then thinly angle-sliced
1 teaspoon granulated sugar
½ cup frozen peas
½ cup bean sprouts, tails removed and discarded
1. Dry-fry the rice with the diced mushroom pieces for two minutes, then add the oil, and fry for two more minutes. Now remove to a bowl.
2. Heat half the oil, and fry half the doufu until tan, then ad the omelet strips, the rice, the garlic, and the ginger, and stir-fry for two minutes before adding the suar, peas, and the bean sprouts. Stir for two minutes, then mix with the rice mixture, and return to the bowl, and serve.

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