Fast Fried Rice
Instructions:
- The secrets to this dish are quick-cooking brown rice, precut frozen vegetables, and ready-to-use stir-fry sauce.
- 11⁄2 cups quick-cooking brown rice
- 1 pound firm tofu, drained and cut into 1-inch cubes
- 6 teaspoons olive oil
- 1 package (16 ounces) frozen vegetables for stir-fry
- 2 large eggs, lightly beaten
- 1⁄3 cup stir-fry sauce
- Prepare rice as label directs.
- Meanwhile, in medium bowl, place 3 layers paper towels. Place tofu on towels and top with 3 more layers paper towels. Gently press the tofu with your hand to extract the excess moisture.
- In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Add frozen vegetables; cover and cook 5 minutes, stirring occasionally. Transfer vegetables to bowl; keep warm.
- In same skillet, heat remaining 4 teaspoons oil until hot. Add tofu and cook 5 minutes, gently stirring. Stir in rice and cook 4 minutes longer.
- With spatula, push rice mixture around edge of skillet, leaving space in center. Add eggs to center of skillet; cook 1 minute, stirring eggs until scrambled. Add stir-fry sauce, vegetables, and 1⁄4 cup water; cook 1 minute, stirring.
- P R E P 5 minutes
- C O O K 10 minutes
- MA K E S 4 main-dish servings