Meat-Free Friday–Veggie Fried Rice

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Here’s a great recipe from Cooking Light that I found on MyRecipes.com (photo is also from MyRecipes.com) and made a few changes to suit my family’s tastes.  I hope you enjoy it!

Ingredients

• 2 cups uncooked rice
• 2 tblsp olive oil, divided
• 1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
• 2 large eggs, lightly beaten
• 1 cup (1/2-inch-thick) sliced green onion
• 1 cup peas and chopped carrots
• 2 tsp bottled minced garlic
• 1 tsp bottled minced fresh ginger
• 2 tblsp rice wine vinegar
• 3 tblsp soy sauce  
• 1/2 tsp dark sesame oil

Preparation

1. Cook rice.
2. While rice cooks, heat 1 tablespoon olive oil in a large skillet. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan.
3. Add eggs to pan and scramble into small pieces. Remove from pan.
4. Add 1 tablespoon olive oil to pan. Add onions, peas and carrots, garlic, and ginger; sauté 2 minutes.
5. While vegetable mixture cooks, combine sake, soy 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.

Adapted from David Bonom, Cooking Light
SEPTEMBER 2004