Vegetable fried rice
4
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 8 • Difficulty: Easy
This fried rice cooks in a snap, and it's much healthier than the restaurant version. It can be made in less than 25 minutes and is bursting with flavor. The quick sauce comes together in minutes and is comprised of dry or sweet sherry as well as low-sodium soy sauce. The rest of the stir-fry features marinated tofu, garlic, ginger, summer squash, brown rice, snow peas, and red peppers. Feel free to experiment with any other veggies you have on hand, like mushrooms, onions, and broccoli. Stir in the sauce and sliced scallions right before serving for crunch and a final hit of color and texture.
Ingredients
Firm tofu
8 oz
Sherry (dry or sweet)
2 Tbsp
Low sodium soy sauce
4 Tbsp
Canola oil
2 tsp
Garlic
1 large clove(s)
Fresh ginger
1 piece(s)
Uncooked summer squash
1 small
Cooked medium grain brown rice
4 cup(s)
Snow peas
1 cup(s), whole
Red bell pepper
1 medium
Scallions
3 medium
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.
6
Serving size: 1 cup
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