Fast Fried Rice

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This is the tastiest and quickest fried rice you'll ever have!

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Chicago

Ingredients

  • 1 1/2 C. quick-cooking brown rice
  • 1 lb. firm tofu, drained and cut into 1-inch cubes
  • 6 tsp. olive oil
  • 1 16-oz pkg. frozen vegetables for stir-fry
  • 2 lg. eggs, lightly beaten
  • 1/3 C. stir-fry sauce
  • 1/4 C. water

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Directions

Prepare rice as label directs.  Meanwhile, in medium bowl, place 3 layers of paper towels. Place tofu on towels and tops with 3 more layers of towels.  With hand, gently press tofu to extract excess moisture.


In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Add frozen vegetables; cover and cook, stirring occasionally, 5 minutes. Transfer vegetables to bowl; keep warm.


In same skillet, heat remaining 4 teaspoons oil until hot. Add tofu and cook, stirring gently, 5 minutes. Stir in cooked rice and cook 4 minutes longer.


With spatula, push rice mixture around edge of skillet, leaving space in center. Add eggs to center of skillet; cook, stirring eggs until scrambled, about 1 minutes. Add stir-fry sauce, vegetables and water; cook, stirring, 1 minute.


Each serving: About 360 calories, 17g protein, 41g carbohydrate, 15g total fat (2g sat.), 106mg cholesterol, 760mg sodium.

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