Prep 20 mins
Cook 0 mins
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.
- 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 green onion, in 1/2 inch slices
- 1 cup frozen peas and carrot, thawed
- 2 teaspoons bottled minced garlic
- 1 teaspoon bottled minced fresh ginger
- 2 tablespoons sake (rice wine) or 1 tablespoon rice wine vinegar
- 3 tablespoons low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1⁄2 teaspoon dark sesame oil
- thinly sliced green onion (optional)
- 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.
I'll admit, I am a foodie and modified this recipe quite a bit after reading previous reviews, but it was DELICIOUS so I wanted to share. I used about 1 1/2 cups of basmati rice. I used 2 tsps of fresh minced garlic and 1 tsp of fresh minced ginger because fresh is always better! I also added 2 chopped poblano peppers and 1 chopped red bell pepper when I sautéed the vegetables. I also substituted canola oil for vegetable oil and omitted the sesame oil. I used regular tofu, not low-fat, and it took quite a bit longer to brown. The end result was delicious and much healthier than traditional fried rice!
Updating this review to add a star after making this a second time. The first time I tried this recipe exactly as written, and it needed some kick on the seasoning. The second time I added ginger to the oil I used to sautee the tofu and added chili powder to the vegetables while they were cooking. The end result was so fantastic, it didn't last long at all. Thanks for sharing!
I admit, I used a frozen stir-fry mix, and leftover brown rice, but the flavors were delicious. Thank you for sharing!