Bachelor's Fried Rice

A health-conscious version of the old favorite, with a spicy kick. I'm a vegetarian, but you could easily substitute the tofu or seitan for something more recently clucking or mooing. If you like spicy, trust me, you'll love this.

• Ready In: 30 mins
• Serves: 2
• Yields: 2-4 Bowls 'o goodness

Ingredients

• 1⁄4 lb tofu or 1⁄4 lb seitan
• 1 1⁄4 cups cooked brown rice, refrigerated
• 2  egg whites
• 1⁄2 cup green beans, whole
• 1⁄2 cup carrot, diced
• 1⁄2 cup red bell pepper, diced
• 1⁄2 cup water chestnut
• 4 -5  scallions, diced thinly
• 1  tablespoon garlic, mined (I use the jarred kind)
• 2  teaspoons  peanut oil
• 1  tablespoon  hot Chinese chili paste
• 1⁄2 tablespoon  black bean sauce
• 1 1⁄2 tablespoons soy sauce
• 1⁄4 teaspoon  dark sesame oil (or more)
• 1⁄4 teaspoon  chili oil (or more)
• 3⁄4 teaspoon ginger
•  red pepper flakes, to taste

Directions

1. Heat peanut oil in a wok or non-stick skillet over high heat. Add the scallions, garlic, and a touch of ginger and stir-fry for 1-2 minutes.
2. Add the tofu or seitan and stir fry until browned and firmed (in the case of tofu) or hot (in the case of seitan), about 3-5 minutes.
3. Add 1/2 tbs of soy sauce and the egg. Mix in red pepper flakes at this point, if you desire. Cook egg until not quite done.
4. Add rice and stir fry with the egg until egg is done.
5. Add sauce, stir-fry briefly to coat rice and tofu, then add vegetables and stir-fry until crispy and hot.
6. It is required that you eat this with chopsticks,.