By LonghornMama on March 05, 2005
Photo by Sharon123
Photo by Sharon123
"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."
Serving Size: 1 (165 g)
Servings Per Recipe: 4
"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!"
"The tofu fans in the house enjoyed this. It was a bit bland for my taste, so next time I'd add more hoisin sauce, and some crushed red pepper for heat. Also, my tofu didn't brown in just 7 minutes. I really enjoyed the large amount of green onions, and thats what saved this dish for me!"
"loved it! used black bean sauce instead of hoisin; also added a dash of pepper and chinese five spice to the mix!"
"Awesome. Awesome. Awesome. Did I mention awesome? This was easy, fast and delicious. The leftovers were excellent too. I made this exactly as written but I didn't have hoisin sauce so I used oyster sauce instead (I have no idea if these are reasonable substitues for each other but they were about the same color and consistency I tried it). Trust me, MAKE THIS!!!"
"Yum, yum, yum! My tofu took longer to cook and I used brown rice, but otherwise we followed this recipe exactly and it is wonderful. We doubled the recipe and served seven people easily. Just had to do an update -- we make this about 3 times a week now. I like using the frozen brown rice (Whole Foods) that you zap in the microwave). I saute chopped onions or shallots instead of green onions. A great dish!"
"This was a nice veggie dinner, but the flavour was little too subtle for me to have as a main dish. I added extra soy and tabasco, and next time I will make more sauce and double the ginger and garlic. I also halved the recipe to serve just me with some leftovers, but half would easily have served 3 hungry people!"
"This was delicious! Since it was just me, I halved the recipe, and couldn't help but finish it off. And it was so quick to make. Thanks for sharing! I highly recommend this dish."
"On the mild side to be sure, but tasty nonetheless. I halved this recipe for the two of us, and added a quarter teaspoon of red pepper flakes and the full tablespoon of hoisin sauce (Lee Kum Kee brand, I recommend it). Served with extra soy sauce on the table. My BF, who prefers milder dishes than I do, liked this quite a bit. Very good recipe for a family with kids. I served it with a vegetable side. Thank you LonghornMama:D"
"My family and I really enjoyed this meal in a dish! I used leftover white rice. I didn't have frozen carrots, so diced one up and added it to the peas. Thanks for a yummy dinner! This was served with battered and fried tilapia and cucumber logs with black and gold hummus! "