Spicy Fried Rice with Tofu Photo
Spicy Fried Rice with Tofu

YIELD Makes 4 servings

INGREDIENTS

4 ounces firm tofu, drained
2 eggs
4‑1/2 teaspoons vegetable oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/2 teaspoon red pepper flakes
2 cups thinly sliced Chinese cabbage
1 cup chopped carrots
1 cup frozen green peas, thawed
3 cups cooked white rice
1/4 cup canned chicken broth
1/4 cup reduced-sodium soy sauce
3 tablespoons dry sherry
2 teaspoons balsamic vinegar

PREPARATION:

  1. Cut tofu into 1/2-inch cubes; set aside.
  2. Beat eggs in small bowl with wire whisk. Heat 1-1/2 teaspoons oil in wok or large skillet over medium-high heat. Add beaten eggs; cook and stir 2 to 3 minutes until soft curds form.
  3. Remove eggs from wok. Cut eggs into small pieces with spoon; set aside.
  4. Heat remaining 3 teaspoons oil in wok over high heat. Add garlic, ginger and red pepper flakes; cook about 30 seconds or until fragrant. Add cabbage, carrots and peas; cook about 5 to 10 minutes until carrots are crisp-tender.
  5. Stir in rice, tofu, chicken broth, soy sauce, sherry and vinegar; cook and stir 3 minutes. Stir in eggs just before serving. Garnish as desired.
This recipe appears in: Asian
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