Latin-Style Fried Rice

Submitted by Vino p.o. prn

"This is my modified healthier variation of a wonderful recipe from Daisy Martinez as seen in "Every Day with Rachael Ray" magazine. The chorizo is so flavorful that you only need 2 links to make the dish tasty. The tofu takes on the flavors of the chorizo nicely. **I usually drain the tofu the night before and leave it in the refrigerator wrapped in a clean kitchen towel to absorb the excess moisture. Don't omit the lemon juice at the very end...it brings all the flavors together!!"

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 4

ingredients

• cooking spray
• 1⁄2 cup egg substitute
• 2 teaspoons sesame oil
• 2 links raw chorizo sausage (each approx 5 inches in length)
• 6 -8 ounces firm tofu, drained well, pat dry and cut into chunks
• 1 onion, cut into 1/2-inch pieces
• 1 cup white rice or 1 cup brown rice, cooked
• 2 garlic cloves, minced
• 1⁄4 cup soy sauce
• 1⁄2 cup green peas or 1/2 cup edamame, shelled
• 2 tablespoons white wine
• chopped cilantro, for garnish
• salt
• pepper
• lemon juice

directions

1. Heat a medium nonstick skillet over high heat and coat with cooking spray. Pour the egg substitute into the pan, swirling to coat the bottom, and let cook until set, about 2 minutes.
2. Transfer the egg "tortilla" to a cutting board and roll up the egg "tortilla" and slice crosswise into 1/4-inch-thick strips.
3. Remove chorizo from casing and break sausage into small pieces.
4. In a large skillet over medium high heat and well coated with cooking spray, add the chorizo, tofu, onion and garlic and saute, until the onions are soft and chorizo is cooked.
5. Add the white wine and let reduce then add cooked rice.
6. Add the soy sauce gradually according to your tastes and the strength of the brand of soy sauce. You may not need the entire 1/4 cup.
7. Add the green peas or edamame.
8. Cook until heated through. Stir in the egg strips and top with cilantro and season with salt, pepper and a sprinkle of lemon juice to taste.