Low-Fat Tofu Fried Rice
- 2 eggs, scrambled in a little butter
- 1 large carrot, peeled and sliced thin
- 34 cup frozen peas
- 1 tablespoon minced garlic
- diced tofu
- 12 cup low sodium soy sauce
- 2 12 cups leftover cooked white rice
- 1 dash soy sauce, to taste
- non-fat cooking spray
- Scramble your eggs in melted butter (just enough to keep eggs from sticking) by cracking them into the pan and scrambling with a wooden spoon until they reach the texture you desire.
- I do this in a separate small pan.
- Spray a wok or large skillet with fat-free cooking spray until the pan is well-coated.
- Heat the pan on high.
- Throw in your garlic, carrots, and peas and stir fry until peas are no longer frozen and garlic begins to brown, about 2-4 minutes.
- Add tofu and scrambled eggs to the pan and stir fry together until heated.
- Add low-sodium soy sauce.
- Lower heat a bit to medium-high.
- Add leftover white rice.
- Make sure the rice is cold, or at least cooled to room temperature.
- If taking the rice from the fridge, you may have to separate it with a wooden spoon before adding to the pan.
- Mix all ingedients in the pan until well heated.
- Add regular soy sauce until it reaches the taste you desire.
- Add additional spices to taste, whatever you like in your fried rice.
eggs, carrot, frozen peas, garlic, tofu, soy sauce, white rice, soy sauce, nonfat cooking spray
Taken from www.food.com/recipe/low-fat-tofu-fried-rice-259411 (may not work)