Tofu Fried Rice

Tofu Fried Rice
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup frozen peas and carrots, thawed
  • Thinly sliced green onions (optional)
  • 1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
  • 2 cups uncooked instant rice
  • 2 tablespoons vegetable oil, divided
  • 2 large eggs, lightly beaten
  • 1 cup (1/2-inch-thick) slices green onions
  • + 10 more ingredients
    • 1 teaspoon bottled minced fresh ginger
    • 2 teaspoons bottled minced garlic
    • Thinly sliced green onions (optional)
    • 2 tablespoons sake (rice wine)
    • 3 tablespoons low-sodium soy sauce
    • ½ teaspoon dark sesame oil
    • 1 cup frozen peas and carrots, thawed
    • 2 teaspoons bottled minced garlic
    • 1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
    • 1 tablespoon hoisin sauce

Cook rice according to package directions, omitting salt and fat. While rice cooks, heat 1 tablespoon 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...

View full recipe at My Recipes

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