1 tbsp avocado oil for the eggs + 3 tbsp avocado oil for the rice
2 large eggs, beaten
1 1/2 C extra firm tofu, cubed
4 scallions, thinly sliced into rounds
2/3 C fresh peas
4 stalks of Swiss chard, thinly sliced
2 tsp fresh ginger, minced
2 C of cold, day old long grain rice (white or brown)
1 tsp toasted sesame oil
Tamari, to taste
Black sesame seeds, for garnish
Heat a small nonstick pan over medium-high heat. Add 1 tbsp of avocado oil. Season with a pinch of salt. Scramble the eggs in the pan until cooked through. Set aside. Add 3 tbsp of avocado oil to a wok or a medium nonstick sauté pan. Heat oil until almost smoking (medium-high heat).
Add the tofu and cook for a minute until it starts to get golden in color. Add the scallions, fresh peas, Swiss chard, and ginger. Sauté until fragrant and the peas are tender to the bite. Add the rice, soy sauce, toasted sesame oil and cook until rice has softened and heated through, stirring and tossing to coat. Sprinkle with black sesame seeds. Break up the cooked eggs and stir them into the rice. Taste for seasoning and add additional tamari or sesame oil, if desired. Squeeze a little fresh lemon juice over the rice and stir to combine.