- 2 cups long-grain rice
- 2 teaspoons salad oil
- 1 onion, thinly sliced
- 2 tablespoons minced fresh ginger
- 1 cup chicken broth
- 1/4 cup Safeway SELECT Gourmet Club Soy Sauce
- 4 teaspoons sugar
- 1 (12 ounce) package shelf-stable silken-style firm tofu or cooked, bite-size pieces of chicken
- 6 cups baby spinach leaves, rinsed and drained
- 3 Safeway SELECT Organic Large Eggs
- 1/4 cup diced Roma tomato
- In a 3- to 4-quart pan, combine rice and 3 1/2 cups water. Bring to a boil over high heat. Cover and simmer over low heat until rice is tender to bite, about 20 minutes.
- Meanwhile, in a deep 10- to 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.
- Add broth, soy sauce, and sugar. Crumble tofu into approximately 1-inch chunks and add to pan. Bring to a boil.
- Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.
- Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.
- Spoon cooked rice into bowls. Top equally with egg-spinach mixture, including juices. Sprinkle with tomato.