Ingredients:
1 eggs
1/8 teaspoon salt
1 tablespoon low sodium soy sauce
1 teaspoon peanut oil
1/2 teaspoon brown sugar
1 cup sliced celery
1/2 cup sliced onions, cut in half
1 cup sliced fresh mushrooms
1 (6 ounce) packages smoked tofu, crumbled
2 garlic cloves, crushed
3 cups cooked long-grain rice
1 cup frozen English peas
Directions:
Combine egg and salt, beating with a wire whisk until frothy. Set aside.
Combine soy sauce, oil and sugar. Set aside.
Coat a wok with cooking spray.
Heat at medium-high until hot.
Add celery and onion; stir-fry for 2 minutes.
Add mushrooms, tofu and garlic and stir-fry 1 minute.
Push vegetable mixture up sides of wok, forming a well in center.
Pour egg mixture into well and stir-fry until set.
Add rice and stir-fry for 1 minute.
Add soy sauce mixture and peas; stir-fry for 2 minutes.
Serve immediately.
Servings: 6
Time preparation: 10 min.
Time total: 15 min.