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Tofu Fried Rice

Tofu Fried Rice

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Submitted by lecky

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

Ingredients

1 15
TABLESPOON ML SESAME OIL
dark
10 ½ 303.5
OUNCES ML/G TOFU
firm, cut into 1/2inch cubes
2 2
CLOVES CLOVES GARLIC
minced
1 5
TEASPOON ML GINGER
ground
10 289
OUNCES ML/G GREEN PEAS
thawed
1 237
1 237
CUP ML MUSHROOMS
sliced
2 2
MEDIUM MEDIUM CARROTS
cut into diagonal slices
4 946
CUPS ML RICE
brown, chilled
½ 118
CUP ML ALMONDS
slivered, toasted *
¼ 59

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 824 9% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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