Tofu & Veggie Stir Fried Rice
| Servings |
serving -- 1 1/2 cups each
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Ingredients
- 2 large eggs beaten
- 2 tablespoons canola oil divided
- 3 Scallions sliced
- 2 teaspoons grated ginger
- 6 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
Ingredients
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Instructions
- Heat a large cast-iron skillet or large flat-bottomed carbon-steel wok over medium - 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.
- Add 1 tablespoon oil to the wok (or skillet) along with the ginger, scallions, 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.
- 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
Recipe Notes
500 Calorie Meal
One serving (1 ½ cups) stir fry with a ½ cup fat free cottage cheese and an orange ( or any fruit from the 50 calorie list).
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