Vegetable & Tofu Fried Rice

Next time you're craving Chinese takeout, make this veggie-packed fried rice recipe in about the same time
instead. Tofu and eggs give this vegetarian fried rice staying power from protein, and brown rice boosts ber.

By Carolyn Casner | Updated on November 16, 2017

Prep Time: 25 mins

Total Time: 25 mins

Nutrition Pro le:

Dairy-Free Gluten-Free Healthy Immunity High-Protein Low-Calorie Nut-Free Vegetarian

Ingredients
2 large eggs, beaten

2 tablespoons canola oil, divided

3 scallions, sliced

2 teaspoons grated ginger

2 large cloves garlic, grated

2 cups sliced snow peas

1 cup diced red bell pepper

2 cups cooked brown rice, cooled

1 8-ounce package baked tofu, diced

3 tablespoons oyster sauce

Directions
Step 1
Heat a large at-bottomed carbon-steel wok or large cast-iron skillet over high heat. Coat the bottom with cooking
spray. Add eggs; cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just
cooked through, about 15 seconds. Transfer to a cutting board and roughly chop.

Step 2
Add 1 tablespoon oil to the wok (or pan) along with the scallions, ginger and garlic; cook, stirring, until the scallions
have softened, about 30 seconds. Add snow peas and bell pepper; cook, stirring, until just tender, 2 to 3 minutes.
Transfer to a large bowl.

Step 3
Add the remaining 1 tablespoon oil, rice and tofu to the pan; cook, stirring, until hot, about 2 minutes. Return the
vegetables and eggs to the pan; add oyster sauce and stir until well combined.

Nutrition Facts
Per serving: Serving Size 1 1/2 cups 371 calories; total carbohydrate 39g ; dietary ber 4g ; total sugars 6g ; protein
18g ; total fat 16g ; saturated fat 3g ; cholesterol 93mg ; vitamin a 1972iu ; vitamin c 81mg ; folate 69mcg ; sodium
653mg ; calcium 176mg ; iron 4mg ; magnesium 63mg ; potassium 349mg