Japanese stir-fry rice bowl – mammafong

Ingredients

• 1 cup cooked jasmine rice (preferably cold and day-old)
• 1 shallot, thinly sliced
• 1/2 onion, thinly sliced
• 8 oz (225g) firm tofu, cut into small cubes
• 1/2 cup green peas (frozen or fresh)
• 1/2 teaspoon chili flakes (adjust to your spice preference)
• 2 eggs
• 1 tablespoon vegetable oil
• 1 tablespoon white sesame seeds
• 1 lemon, cut into wedges for garnish
• Soy sauce or tamari for seasoning (optional)
• Chopped green onions or cilantro for garnish (optional)
• Japanese pickles (tsukemono) for serving