This is portable mostly because it can be taken as a leftover for lunch and it has no weird meat or dairy products in it to stink up your work space. It tastes just as good cold and can be carried around in a cute Take Out Food Box. I modified this recipe from The Oz Family one and used about 1/4 of the rice.
1/4 Cup Brown Rice, cooked
1 Red Pepper, chopped
1/2 Onion, chopped
3 cloves Garlic, minced
2 Carrots, chopped
2 Eggs, scrambled
2 TB Soy Sauce
1 Ts Rice Vinegar
1 Ts Sesame Oil
First bake your tofu. Cook the rice while the tofu is in the oven. Bake tofu for 30 minutes at 350 degrees.
In a wok, fry your veggies in coconut oil: pepper, onion, garlic and carrot.
Season with soy sauce, sesame oil and rice vinegar. Add siracha sauce for desired heat. I like it spicy. But if you’re eating with others who don’t – add a little now for flavor and then add some to your own bowl at the end.
Add the scrambled egg and cook until it is no longer raw in the veggies.
Mix in the rice and heat through. Garnish with scallion and serve.