Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Oxmoor House October 2006

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Credit: Oxmoor House

Recipe Summary

prep:
13 mins
cook:
13 mins
total:
26 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

261 calories; calories from fat 43%; fat 12.3g; saturated fat 2.9g; protein 13.7g; carbohydrates 26.9g; fiber 3.2g; cholesterol 53mg; iron 3.5mg; sodium 701mg; calcium 149mg.
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