Vegetable Fried Rice 2
- Total Time
canola oil1 ½ tsp
egg(s)2 large, beaten
uncooked scallion(s)4 medium, sliced
garlic clove(s)2 medium clove(s), minced
snow peas¼ pound(s), sliced on diagonal
uncooked bell pepper(s)1 item(s), medium, red variety, chopped
long grain cooked brown rice4 cup(s), leftover
frozen mixed vegetables10 oz, (1 box), thawed
firm tofu8 oz, cut into 1/2-inch dice
low sodium soy sauce3 Tbsp
dark sesame oil2 tsp
- 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.
- 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.
- Per serving: 1 1/4 cups