Ingredients
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2 cups uncooked instant rice
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2 tablespoons vegetable oil, divided
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1 (14 ounce) package reduced-fat firm tofu, drained and cut into 1/2 inch cubes
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2 large eggs, lightly beaten
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2 teaspoons bottled minced garlic
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1 teaspoon bottled minced fresh ginger
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2 tablespoons sake (rice wine) or 1 tablespoon rice wine vinegar
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3 tablespoons low sodium soy sauce
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1 tablespoon hoisin sauce
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1/2 teaspoon dark sesame oil
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1 cup green onion, in 1/2 inch slices
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thinly sliced green onion
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1 cup frozen peas and carrot, thawed
Instructions
- Cook rice according to package directions, omitting salt and fat.
- While rice cooks, heat 1 T vegetable oil in a large nonstick skillet over medium-high heat.
- Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.
- Remove from pan.
- Add eggs to pan; cook 1 minute or until done, breaking eggs into small pieces.
- Remove from pan.
- Add 1 T vegetable oil to pan.
- Add 1 c onions, peas and carrots, garlic and ginger; saute 2 minutes.
- While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil.
- Add cooked rice to pan; cook 2 minutes, stirring constantly.
- Add tofu, egg and soy sauce mixture; cook 30 seconds, stirring constantly.
- Garnish with sliced green onions if desired.