Place the brussels sprouts in an oven-safe saucepan and top with 1 teaspoon of the sesame oil. Use a pan large enough that the brussels sprouts are in a single layer.

Place the pan in the oven.

Roast the brussels sprouts for 25 minutes. Shake the pan about every 5 minutes to stir the sprouts.

Remove and let cool. Slice them thinly crosswise (into rings).

While the brussels sprouts are cooking, place the water in a small sauce pan over high heat. When the water boils, add the rice and reduce the heat to a simmer.

Cook, partially covered, until the water cooks away (about 25 minutes). Do not stir the rice. When cooked, remove from the stove and set aside, allowing it to cool.

This recipe can be done ahead of time up to this point.

When ready to cook place the sesame oil in a wok or large skillet over high heat. When the oil is nearly smoking add the onions.

Cook for about 3 to 4 minutes until the onions begin to soften.

Add the brussels sprouts and tofu.

Cook for about 5 to 7 minutes, stirring frequently.

Add the pepper and soy sauce and toss well.

Add the cooked rice and toss until the rice, veggies and tofu are well blended. Let the rice rest for at least 45 seconds so that the pan reheats. Toss again.

Add the beaten egg and toss until the egg is cooked through. Serve.