Fast Fried Rice
- 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
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.