Confetti Rice with Baked Tofu and Green Onion Omelet Strips

• 1 large egg
• 1 tablespoon plus 1/3 cup water
• 2 tablespoons plus 1/2 cup thinly sliced green onions
• 3 tablespoons soy sauce
• 2 1/2 teaspoons oriental sesame oil
• 3 teaspoons vegetable oil
• 8 ounces broccolini, trimmed, cut into 1-inch lengths, or 2 cups broccoli florets
• 1 cup chopped carrots
• 2 tablespoons finely chopped peeled fresh ginger
• 3 garlic cloves, minced
• 3 cups chilled cooked medium-grain white rice (about 1 cup uncooked)
• 1 8-ounce package teriyaki-seasoned baked tofu, cut into 1/4x1-inch pieces
• 2 tablespoons unseasoned rice vinegar

1. Whisk egg and 1 tablespoon water in small bowl to blend.
2. Whisk in 2 tablespoons onions, 1/2 tablespoon soy sauce, and 1/2 teaspoon sesame oil.
3. Heat 1 teaspoon vegetable oil in small nonstick skillet over medium-high heat 1 minute.
4. Add egg mixture and tilt skillet to coat bottom.
5. Cook until omelet is set, about 1 minute.
6. Turn out omelet; cut into strips.
7. Add broccolini, carrots, and remaining 1/3 cup water to same skillet.
8. Cook uncovered over medium-high heat until vegetables are just tender and water evaporates, stirring often, about 3 minutes.
9. Heat wok or large nonstick skillet over high heat 1 minute.
10. Add remaining 2 teaspoons vegetable oil, ginger and garlic.
11. Stir 20 seconds.
12. Add broccolini, carrots, rice, and tofu.
13. Toss to blend.
14. Add vinegar, remaining 2 1/2 tablespoons soy sauce, and 2 teaspoons sesame oil.
15. Toss until mixture is heated through, about 3 minutes.
16. Add omelet strips and remaining 1/2 cup green onions; toss 1 minute.

egg, water, green onions, soy sauce, sesame oil, vegetable oil, broccolini, carrots, fresh ginger, garlic, white rice, rice vinegar

Taken from www.epicurious.com/recipes/food/views/confetti-rice-with-baked-tofu-and-green-onion-omelet-strips-105677 (may not work)