Tofu Fried Rice (from Cooking Light)

READY IN: 20mins
Recipe by LonghornMama

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.

Top Review by JessieGeorges

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!

Ingredients Nutrition

Directions

  1. Cook rice according to package directions, omitting salt and fat.
  2. While rice cooks, heat 1 T vegetable oil in a large nonstick skillet over medium-high heat.
  3. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.
  4. Remove from pan.
  5. Add eggs to pan; cook 1 minute or until done, breaking eggs into small pieces.
  6. Remove from pan.
  7. Add 1 T vegetable oil to pan.
  8. Add 1 c onions, peas and carrots, garlic and ginger; saute 2 minutes.
  9. While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil.
  10. Add cooked rice to pan; cook 2 minutes, stirring constantly.
  11. Add tofu, egg and soy sauce mixture; cook 30 seconds, stirring constantly.
  12. Garnish with sliced green onions if desired.

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