Ingredients:
2 cups uncooked instant rice
2 tablespoons vegetable oil, divided
1 (14 ounce) packages reduced-fat firm tofu, drained and cut into 1/2 inch cubes
2 large eggs, lightly beaten
1 cup green onions, in 1/2 inch slices
1 cup frozen peas and carrots, thawed
2 teaspoons bottled minced garlic
1 teaspoon bottled minced fresh ginger
2 tablespoons sake (rice wine) or 1 tablespoon rice wine vinegar
3 tablespoons low sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil
thinly sliced green onions (optional)
Directions:
Cook rice according to package directions, omitting salt and fat.
While rice cooks, heat 1 T vegetable oil in a large nonstick skillet over medium-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 eggs into small pieces.
Remove from pan.
Add 1 T vegetable oil to pan.
Add 1 c onions, peas and carrots, garlic and ginger; saute 2 minutes.
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.
Garnish with sliced green onions if desired.
Servings: 4
Time preparation: 20 min.
Time total: 20 min.