Ingredients
6
6 servings
- •4 cups water
- •2 cups uncooked white rice
- •2 tablespoons olive oil, divided
- •1 (12 ounce) package extra-firm tofu, chopped
- •1 tablespoon butter
- •1 large egg, beaten
- •1 bunch green onions, chopped
- •1 cup frozen peas
- •1 medium carrot, shredded
- •2 tablespoons soy sauce
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and set aside.
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add tofu and saute until golden brown, 10 to 15 minutes.
- While the tofu is cooking, heat butter in a saucepan over medium-low heat. Pour beaten egg into the skillet; cook until egg is set, about 5 minutes. Chop egg into little pieces with a spatula; set aside.
- Add remaining 1 tablespoon olive oil to a new, large saucepan over medium heat. Add rice, green onions, peas, and carrot; cook, stirring constantly, for 3 minutes. Stir in soy sauce, and add tofu and egg; cook until heated through, about 2 more minutes.
Nutritional Facts
Per 6 servings
- Calories: 375
- Carbohydrate: 58g
- Fat: 11g
- Fiber: 3g
- Protein: 12g
- Sugar: 3g
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