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designated cancer center

Tofu Fried Rice

Serves: 4
Per Serving:   376 calories, 11g fat (2g saturated), 50g carbs, 3.2g fiber,
16g protein, 106mg chol, 629mg sodium

Ingredients:

2 cups rice (preferably brown) 2 tsp bottled minced garlic
2 Tbsp vegetable oil, divided         1 tsp bottled minced fresh ginger
˝ tsp dark sesame oil 2 Tbsp sake (rice wine), optional
2 large eggs, lightly beaten      3 Tbsp low-sodium soy sauce
1 cup sliced green onions       1 Tbsp hoisin sauce
1 14-ounce package reduced-fat firm tofu, 
     drained & cut into cubes
1 cup fresh (or frozen) peas & carrots  

Cooking Instructions:

1. Cook rice.  Omit salt and fat.
2. While rice cooks, heat 1 Tbsp vegetable oil in a large nonstick skillet over med-high heat.  Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.  Remove from pan.  Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces.  Remove from pan.  Add 1 Tbsp vegetable oil to pan.  Add 1 cup onions, peas, and carrots, garlic, and ginger; saute 2 minutes.
3. While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil.  Add cooked rice to pan; cook 2 minutes, stirring constantly.  Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly.    

Recipe from: Cooking Light Magazine, Sept 2004 Issue

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