The World's Best Vegetarian Fried Rice
Serving Size / Yield
- 2 C. instant brown rice
- 1 lb. firm tofu, drained and cut into 1-inch cubes
- 2 Tbs. olive oil
- 1 (16-oz.) pkg. frozen vegetables
- 2 lg. eggs, lightly beaten
- 1/3 C. stir-fry sauce
- 1/4 C. water
Follow package directions to cook rice. In medium bowl, place tofu and press it with paper towels to extract excess moisture. Heat 2 tsp. olive oil on a 12-inch skillet until hot. Add frozen vegetables. Cook for 5 minutes while stirring occasionally. Pour vegetables in bowl.
In same skillet, heat remaining oil until hot. Add tofu and cook for 5 minutes while stirring gently. Stir in cooked rice and cook 4 more minutes. With spatula, push rice mixture around edge of skillet to leave space in center. Add eggs to center and cook until scrambled. Add stir-fry sauce, vegetables and water. Cook for 1 minute.