Vegetable Fried Rice 2

6
Total Time
32 min
Prep
20 min
Cook
12 min
Serves
6
Difficulty
Easy

Ingredients

canola oil

1½ tsp

egg(s)

2 large, beaten

uncooked scallion(s)

4 medium, sliced

garlic clove(s)

2 medium clove(s), minced

snow peas

¼ pound(s), sliced on diagonal

uncooked bell pepper(s)

1 item(s), medium, red variety, chopped

long grain cooked brown rice

4 cup(s), leftover

frozen mixed vegetables

10 oz, (1 box), thawed

firm tofu

8 oz, cut into 1/2-inch dice

low sodium soy sauce

3 Tbsp

dark sesame oil

2 tsp

Instructions

  1. Heat wok over medium-high heat until drop of water sizzles. Add 1 teaspoon of canola oil. Add eggs and stir-fry until set; transfer to plate.
  2. Add remaining ½ teaspoon canola oil to wok; add scallions and garlic; stir-fry until fragrant. Add snow peas and bell pepper; stir-fry 2 minutes. Add rice, mixed vegetables, and tofu; stir-fry until heated through. Return eggs to wok along with soy sauce and sesame oil; stir-fry until mixed well.
  3. Per serving: 1 1/4 cups

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