Prep 10 mins
Cook 10 mins
This is a recipe I made up from reading multiple fried rice recipes. I LOVE fried rice, but it can be just so bad for you! You can modify this recipe to your liking. I generally don't measure and just put in handfuls of ingredients to taste. So these are just estimates! I prefer to use tofu, but you can add any meat/protein you want. I've done this with shrimp, cooked together with the veggies and garlic, or with leftover chicken that I've diced up. You can also add extra veggies of your choice, but this is just usually what I have on hand. It's a great way to use leftover white rice. I've started making extra rice just so I can make this! Hopefully you will enjoy it too. (P.S. Feel free to spice it up a bit if you'd like! Suggestions are welcome!)
- 2 eggs, scrambled in a little butter
- 1 large carrot, peeled and sliced thin
- 3⁄4 cup frozen peas
- 1 tablespoon minced garlic
- diced tofu
- 1⁄2 cup low sodium soy sauce
- 2 1⁄2 cups leftover cooked white rice
- 1 dash soy sauce, to taste
- non-fat cooking spray
- Scramble your eggs in melted butter (just enough to keep eggs from sticking) by cracking them into the pan and scrambling with a wooden spoon until they reach the texture you desire. I do this in a separate small pan.
- Spray a wok or large skillet with fat-free cooking spray until the pan is well-coated. Heat the pan on high.
- Throw in your garlic, carrots, and peas and stir fry until peas are no longer frozen and garlic begins to brown, about 2-4 minutes.
- Add tofu and scrambled eggs to the pan and stir fry together until heated. Add low-sodium soy sauce.
- Lower heat a bit to medium-high.
- Add leftover white rice. Make sure the rice is cold, or at least cooled to room temperature. If taking the rice from the fridge, you may have to separate it with a wooden spoon before adding to the pan.
- Mix all ingedients in the pan until well heated. Add regular soy sauce until it reaches the taste you desire.
- Add additional spices to taste, whatever you like in your fried rice.