Tofu Fried Rice
64
This easy fried rice is also very versatile to make. You can use any other vegetables that you have on hand. Feel free to add some scrambled eggs if you want extra protein boost. The leftover can be kept in the fridge for at least two days.
Ingredients
| 1 | tablespoon |
sesame oil
dark |
|
| 10 ½ | ounces |
tofu
firm, cut into 1/2inch cubes |
|
| 2 | cloves |
garlic
minced |
|
| 1 | teaspoon |
ginger
ground |
* |
| 10 | ounces |
green peas
thawed |
|
| 1 | cup |
mung bean sprouts
|
|
| 1 | cup |
mushrooms
sliced |
|
| 4 | each |
scallions, spring or green onions
sliced |
|
| 2 | medium |
carrots
cut into diagonal slices |
|
| 4 | cups |
rice
brown, chilled |
|
| ½ | cup |
almonds
slivered, toasted |
* |
| ¼ | cup |
soy sauce, tamari
|
Directions
Heat oil in large skillet or wok over medium-high heat.
Stir-fry tofu in oil with garlic and ginger 3 minutes.
Add peas, bean sprouts, mushrooms, onions and carrots.
Stir-fry until peas and carrots are tender.
Stir in rice, almonds and soy sauce; heat thoroughly.
Nutrition Facts
Serving Size 345g (12.2 oz)Amount per Serving
Calories 8249% of calories from fat
% Daily Value *
Total Fat 9g
13%
Saturated Fat 1g
7%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 1020mg
43%
Total Carbohydrate
54g
54%
Dietary Fiber 6g
26%
Sugars g
Protein
48g
Vitamin A 117%
•
Vitamin C 17%
Calcium 37%
•
Iron 22%
* based on a 2,000 calorie diet
How is this calculated?
