RECIPE: Fried Rice

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:

1. 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.
2. Dice all your veggies into whatever size makes you have a happy face.  (Mince the garlic, of course.)
3. 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.