This light entrée family favorite tastes like a takeout dinner and requires only 20 minutes of easy preparation. It’s perfect for staying safe at home, because it uses ingredients you probably already have in your pantry and freezer.
Ingredients
- 2 cups uncooked rice or instant rice
- 2 tablespoons vegetable oil, divided
- 1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
- 2 large eggs, lightly beaten
- 1 cup (1/2-inch-thick) slices green onions
- 1 cup frozen peas and carrots, thawed
- 2 teaspoons bottled minced garlic
- 1 teaspoon bottled minced fresh ginger
- 2 tablespoons sake (can substitute with rice wine vinegar)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce (can substitute with teriyaki sauce)
- 1/2 teaspoon dark sesame oil
- Thinly sliced green onions
Preparation
Cook rice in rice cooker or on the stove, or instant rice according to package directions, omitting salt and fat.
While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.
While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with slices of the stem part of green onions, if desired.
Total prep time: 20 minutes
Yield: 4 servings
Notes:
- Using frozen peas and carrots plus bottled minced garlic and ginger speeds up preparation of this simple Chinese standby.
- Shrimp, chicken, or pork may be substituted for the tofu, but using tofu tastes better in this dish.