Oxmoor House
Prep Time
13 Mins
Cook Time
13 Mins
Yield
4 servings (serving size: 1 1/2 cups)

This quick dish gets a smoky flavor boost from packaged pregrilled tofu. Like most fried rice dishes, leftovers are even better the next day.

How to Make It

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add ginger and next 3 ingredients; sauté 3 minutes. Add coconut and brown sugar; cook 1 minute. Push tofu mixture to one side of pan. Add egg to empty side of pan; stir-fry 1 to 2 minutes or until soft-scrambled.

Step 2

Add bok choy, green beans, and cashews, and cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in rice and soy sauce, and cook 2 minutes or until thoroughly heated. Serve with lime wedges.

Step 3

Note: The rice for this recipe was prepared ahead and chilled overnight. It was cooked in the microwave according to package directions, omitting salt and fat. Use 2/3 cup uncooked rice and 1 1/3 cups water to get a 2-cup yield of cooked rice. If you have any kind of leftover cooked rice from another meal, you may substitute it for the jasmine rice, if desired.

Oxmoor House Healthy Eating Collection

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