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

1. 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.
2. I do this in a separate small pan.
3. Spray a wok or large skillet with fat-free cooking spray until the pan is well-coated.
4. Heat the pan on high.
5. 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.
6. Add tofu and scrambled eggs to the pan and stir fry together until heated.
7. Add low-sodium soy sauce.
8. Lower heat a bit to medium-high.
9. Add leftover white rice.
10. Make sure the rice is cold, or at least cooled to room temperature.
11. If taking the rice from the fridge, you may have to separate it with a wooden spoon before adding to the pan.
12. Mix all ingedients in the pan until well heated.
13. Add regular soy sauce until it reaches the taste you desire.
14. 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)