Vegetable Fried Rice
9
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
This fried rice cooks in a snap, and it's much healthier than the restaurant version.
Ingredients
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
1 clove(s), large, minced
Ginger root
1 piece(s), 1-inch, or to taste, peeled and minced
Uncooked summer squash
1 small, cubed
Cooked long grain brown rice
4 cup(s), cooled
Snow peas
1 cup(s)
Red bell pepper
1 medium, thinly sliced
Uncooked scallions
3 medium, sliced, white and pale green parts only
Instructions
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.
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