Vegetable Fried Rice

9
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

sherry (dry or sweet)

2 Tbsp, or Chinese cooking wine

soy sauce

4 Tbsp

canola oil

2 tsp

garlic clove(s)

1 large clove(s), minced

ginger root

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

summer squash

1 small, cubed

long grain cooked 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

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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