Latin-Style Fried Rice

"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!!"
 
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Ready In:
35mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • 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.
  • Transfer the egg "tortilla" to a cutting board and roll up the egg "tortilla" and slice crosswise into 1/4-inch-thick strips.
  • Remove chorizo from casing and break sausage into small pieces.
  • 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.
  • Add the white wine and let reduce then add cooked rice.
  • 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.
  • Add the green peas or edamame.
  • 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.

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RECIPE SUBMITTED BY

I am a happy newlywed (since October 2006) and Registered Nurse currently in Cardiology. During my spare time, I love to cook and bake. There is something about taking raw ingredients and creating a dish that fulfills and relaxes me. I also love taking recipes and trying to tweak the ingredients to make it a little healthier and more heart friendly. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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