TOFU FRIED RICE (FROM COOKING LIGHT)
A superfast and healthy recipe, one of the greatest hits from the Sept 2004 issue of Cooking Light. The flavors are very mild and the dish is a good way to add some tofu to your diet. I've also made this with lean boneless pork or chicken. I think instant rice is an abomination so I take a little extra time to make the real thing.
Provided by LonghornMama
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice according to package directions, omitting salt and fat.
- While rice cooks, heat 1 T vegetable oil in a large nonstick skillet over medium-high heat.
- Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.
- Remove from pan.
- Add eggs to pan; cook 1 minute or until done, breaking eggs into small pieces.
- Remove from pan.
- Add 1 T vegetable oil to pan.
- Add 1 c onions, peas and carrots, garlic and ginger; saute 2 minutes.
- While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil.
- Add cooked rice to pan; cook 2 minutes, stirring constantly.
- Add tofu, egg and soy sauce mixture; cook 30 seconds, stirring constantly.
- Garnish with sliced green onions if desired.
Nutrition Facts : Calories 337.1, Fat 10.7, SaturatedFat 1.9, Cholesterol 105.9, Sodium 586.4, Carbohydrate 48.9, Fiber 3, Sugar 2.1, Protein 9.5
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