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Fried Rice

Source of Recipe

Pretty Pink Butterfly


List of Ingredients

Vegetarian Fried Rice


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


Recipe


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 done, breaking egg into small pieces.

Remove from pan.

Add 1 tablespoon vegetable oil to pan.

Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 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.