I got SUCH a craving for fried rice the other day. Normally, it's not a food I feel okay eating. But when I make it myself? Fabulous and low-calorie!
Do excuse the shoddy picture - my camera apparently had more important things to do than be where I left it, so I resorted to my iPad for a quick shot. It's all packed up in a box, with a bed of bok choy leaves, for lunch tomorrow.
Here's how I made this veggie fried rice:
Ingredients:
- 1 package Nasoya Lite Firm tofu
- 80g baby carrots
- 1 small onion
- 2/3 cup frozen peas
- 1 broccoli crown
- 160g bok choy
- 1 clove garlic
- 2 cups cooked rice, cold
- Lite soy sauce
Directions:
- Press and drain the tofu. (I do mine overnight in my TofuXPress. It's a godsend for vegans!) Then marinate it in soy sauce for however long you want. I measured the soy sauce I marinated in, and then measured again when I drained it so I knew how much the tofu soaked up.
- Dice all your veggies into whatever size makes you have a happy face. (Mince the garlic, of course.)
- Get a pan - preferably a wok - sizzling hot. Spray it with non-stick cooking spray, and toss in the onion, carrots, and garlic. Get them soft and nummy. Add the rest of your veggies and cook for a minute or three. Throw in the rice and soy sauce to taste.
YIELDS FIVE SERVINGS
Please Note: Nutritional information is based on ONE serving.
