Vegetable Fried Rice
Points: 6
Servings: 4
Preparation Time:15 Minutes
Cooking Time: 8 Minutes
Level of Difficulty: Easy
Ingredients:
8 oz firm tofu, extra-firm
2 Tbsp dry sherry, or Chinese cooking wine
4 Tbsp soy sauce
2 tsp canola oil
1 large garlic clove(s), minced
1 pieces ginger root, 1-inch, or to taste, peeled and minced
1 small summer squash, cubed
4 cup cooked brown rice, cooled
1 cup snow peas
1 medium sweet red pepper(s), thinly sliced
3 medium scallion(s), 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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