{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Bitter melon, tofu and egg stir-fry over brown rice",
 "description": "An Okinawa-style bitter melon, tofu and egg stir-fry served as a dinner over brown rice, with no pork and about 490 mg sodium a serving.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT35M",
 "recipeIngredient": [
  "2 cups (186 g) bitter melon, halved, seeds and white pith scooped out, cut in ½-inch half-moons",
  "¼ tsp (1.5 g) salt, to draw the bitterness out of the bitter melon (counted whole; the melon is rinsed)",
  "14 oz (397 g) firm tofu, pressed dry and torn in bite-size pieces",
  "2 tbsp (27 g) olive oil, divided",
  "1 medium onion (110 g), sliced",
  "2 cups (208 g) mung bean sprouts",
  "2 tbsp (28.4 g) low-sodium soy sauce (14.2 g a tbsp; 511 mg sodium a tbsp, 1,022 mg in all)",
  "2 tsp (4 g) grated fresh ginger",
  "½ tsp garlic powder (1.6 g)",
  "¼ tsp black pepper (0.6 g)",
  "2 large eggs (100 g)",
  "2 large egg whites (66 g)",
  "3 cups (606 g) cooked brown rice, warm",
  "2 tbsp water, for the sauce"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Have the brown rice cooked and warm: about 3 cups. Leftover rice works; heat it to 165 °F."
  },
  {
   "@type": "HowToStep",
   "text": "Toss the bitter melon with the ¼ tsp salt and leave it 10 minutes. Rinse it under cold water, drain well and pat dry. Meanwhile set the tofu on a towel with a heavy pan on top for 10 minutes, then tear it into bite-size pieces."
  },
  {
   "@type": "HowToStep",
   "text": "Stir the soy sauce, ginger, garlic powder, pepper and 2 tbsp water in a cup. Beat the eggs and egg whites together in a bowl."
  },
  {
   "@type": "HowToStep",
   "text": "Warm 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu and leave it alone for 3 minutes at a time, turning twice, until browned on most sides, about 8 minutes. Slide it onto a plate."
  },
  {
   "@type": "HowToStep",
   "text": "Add the last tablespoon of oil. Cook the onion 2 minutes, add the bitter melon and stir 4 minutes, until bright green and just tender with a little bite left. Add the bean sprouts and cook 1 minute."
  },
  {
   "@type": "HowToStep",
   "text": "Pour in the soy mixture and stir 30 seconds, until it has mostly cooked away. Return the tofu and turn the heat to low."
  },
  {
   "@type": "HowToStep",
   "text": "Pour the eggs over the pan and fold gently from the edges for 1 to 2 minutes, until no egg is runny and it reads 160 °F. Take it off the heat."
  },
  {
   "@type": "HowToStep",
   "text": "Spoon ¾ cup rice into each of four bowls and top with the stir-fry. Cool leftovers within 2 hours (1 hour above 90 °F), then refrigerate; reheat to 165 °F."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "475 kcal",
  "proteinContent": "29.3 g",
  "carbohydrateContent": "50.5 g",
  "fatContent": "19.5 g",
  "saturatedFatContent": "3.4 g",
  "sugarContent": "at least 4.9 g (1 row carries no value)",
  "sodiumContent": "491 mg",
  "fiberContent": "7.2 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/goya-champuru.jpg",
 "imageAlt": "Brown rice topped with a stir-fry of bright green bitter melon, browned torn tofu, onion, bean sprouts and folded soft egg, in a bowl",
 "url": "https://asharedpalate.com/goya-champuru"
}