Photo of Vegetable Fried Rice by WW

Vegetable Fried Rice

2 - 9
PersonalPoints™ per serving
Total Time
23 min
15 min
8 min
This fried rice cooks in a snap, and it's much healthier than the restaurant version.


Firm tofu

8 oz, extra-firm

Soy sauce

4 tbsp(s)

Sherry (dry or sweet)

2 tbsp(s), or Chinese cooking wine

Canola oil

2 tsp(s)

Garlic clove(s)

1 clove(s), large, minced

Ginger root

1 piece(s), 1-inch, or to taste, peeled and minced

Summer squash

1 small, cubed

Cooked long grain brown rice

4 cup(s), cooled

Snow peas

1 cup(s)

Sweet red pepper(s)

1 medium, thinly sliced

Uncooked scallion(s)

3 medium, sliced, white and pale green parts only


  1. Cut tofu into small cubes. Mix together 1 tablespoon cooking wine and 1 tablespoon soy sauce and pour over tofu to marinate while you prepare vegetables.
  2. Mix remaining 1 tablespoon wine and 3 tablespoons soy sauce together and set aside.
  3. Heat a wok over high heat and add canola oil. When oil is hot add drained tofu, garlic and ginger. Stir-fry for about a minute, then add squash.
  4. After another minute add rice, snow peas and peppers. Stir-fry until rice is hot and vegetables are hot but still crisp, 1 to 3 minutes.
  5. Add soy sauce mixture and stir to coat evenly. Add scallions and serve.