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Tofu Fried Rice

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Tofu Fried Rice

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.

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon sesame oil
dark
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10 ½ ounces tofu
firm, cut into 1/2inch cubes
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2 cloves garlic
minced
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1 teaspoon ginger
ground
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10 ounces green peas
thawed
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1 cup mung bean sprouts
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1 cup mushrooms
sliced
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4 scallions, spring or green onions
sliced
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2 medium carrots
cut into diagonal slices
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4 cups rice
brown, chilled
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½ cup almonds
slivered, toasted
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¼ cup soy sauce, tamari
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Ingredients

Amount Measure Ingredient Features
15 ml sesame oil
dark
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303.5 ml/g tofu
firm, cut into 1/2inch cubes
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2 cloves garlic
minced
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5 ml ginger
ground
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289 ml/g green peas
thawed
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237 ml mung bean sprouts
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237 ml mushrooms
sliced
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4 each scallions, spring or green onions
sliced
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2 medium carrots
cut into diagonal slices
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946 ml rice
brown, chilled
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118 ml almonds
slivered, toasted
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59 ml soy sauce, tamari
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 345g (12.2 oz)
Amount per Serving
Calories 8249% 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?
 

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