TLC Cooking "Spicy Fried Rice with Tofu"

Spicy Fried Rice with Tofu

Spicy Fried Rice with Tofu

YIELD Makes 4 servings
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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:

Cut tofu into 1/2-inch cubes; set aside.
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.
Remove eggs from wok. Cut eggs into small pieces with spoon; set aside.
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.
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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