FRIED RICE WITH TOFU
I make this fried rice recipe with tofu all the time, as we always seem to have leftover cooked rice. You can add other vegetables or leftover cooked chicken as well. Make sure you have all your ingredients prepared by the time you start cooking!
Provided by barbara
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
- Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
- Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
- Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.
Nutrition Facts : Calories 313 calories, Carbohydrate 39.3 g, Cholesterol 139.5 mg, Fat 12.4 g, Fiber 1.4 g, Protein 11.2 g, SaturatedFat 2.5 g, Sodium 775.7 mg, Sugar 3.9 g
THAI-STYLE TOFU FRIED RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix the oyster sauce, fish sauce, Sriracha, sugar and 1/4 teaspoon salt in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Blot the tofu cubes dry and add to the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until browned and crisp, 5 to 6 minutes; remove to a plate.
- Add the remaining 2 tablespoons vegetable oil to the same skillet over medium-high heat. Add the green beans, garlic and a pinch of salt. Cook, stirring, until the garlic is lightly browned, about 1 minute. Add the rice and 1/2 teaspoon salt; cook, stirring, until heated through, 2 to 3 minutes.
- Add the oyster-sauce mixture, browned tofu and bean sprouts to the skillet. Stir until heated through, about 1 minute; season with salt and pepper.
- Divide the fried rice among bowls and top with basil, scallions and cashews. Serve with lime wedges and more Sriracha.
Nutrition Facts : Calories 590, Fat 18 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 1135 milligrams, Carbohydrate 93 grams, Fiber 5 grams, Protein 16 grams, Sugar 5 grams
QUICK FRIED RICE
This is a great rice recipe that my aunt came up with. It is very tasty and great for a quick meal during the week. (Preparation time is the time it takes to cook the rice).
Provided by cervantesbrandi
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place sesame oil in a wok and heat.
- Add rice, veggies, soy sauce and oyster sauce.
- Sauté ingredients in oil making sure to thoroughly mix rice and sauce together.
- After 5 minutes of sautéing on medium heat move rice so that the middle of the wok is empty.
- Add egg into the wok and scramble until cooked.
- Finally mix egg into rice and serve.
TOFU FRIED RICE
A delicious, easy, and inexpensive meal or side dish. It's also very versatile. You can add almost anything to this and it will still taste awesome. Sometimes I will add 1/2 pound of pre-cooked, frozen and thawed mini shrimp from the grocery store when I'm not cooking for vegetarians. Since the shrimp are cold, I add them when I start to cook the rice. Anything recently cooked (like sauteed chicken) should go in when you add the soy sauce.
Provided by ObsessedWithPizza
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 374.7 calories, Carbohydrate 58 g, Cholesterol 36.1 mg, Fat 10.5 g, Fiber 3.3 g, Protein 12.4 g, SaturatedFat 2.6 g, Sodium 379 mg, Sugar 3.2 g
CLASSIC THAI FRIED RICE
Make and share this Classic Thai Fried Rice recipe from Food.com.
Provided by lazyme
Categories Long Grain Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a wok over medium-high heat.
- Add the garlic and stir-fry for 1 minute.
- Add the curry paste and stir-fry until it releases its aroma.
- Add the tofu and cook another 3 minutes.
- Add the rice, mix and fry for 2 minutes.
- Add the soy sauce, green onion and cilantro and transfer to a serving dish and garnish.
- Serve immediately.
- Refrigerated it will keep a couple of weeks.
Nutrition Facts : Calories 216.4, Fat 6.3, SaturatedFat 0.9, Sodium 511.5, Carbohydrate 33.2, Fiber 1.3, Sugar 1.1, Protein 6.9
QUICK & EASY THAI FRIED RICE
From Quick&Easy Thai by Nancie McDermott. Can use pork instead of chicken. Serve with cucumber slices, quartered lime, and/or fish sauce seasoned with hot chilies (optional).
Provided by hannahactually
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- prepare rice by breaking up clumps of it with your fingers. set aside in bowl.
- heat wok or large, deep skillet over high heat. add oil, and when it sizzles add onion and garlic and toss well until shiny and fragrant, about 1 minute add pork and cook, tossing often, until onion begins to wilt and meat is cooked through, about 2 minutes add beaten egg, and toss well to scramble it once it begins to set.
- add rice, fish sauce, sugar, and green onions and cook, tossing often, until rice is tender and heated through. garnish with cilantro, and serve hot or warm with small bowls of fish sauce garnished with hot chilies.
Nutrition Facts : Calories 862.6, Fat 13.5, SaturatedFat 2.8, Cholesterol 74.2, Sodium 736.3, Carbohydrate 159.4, Fiber 3.2, Sugar 2.5, Protein 20.6
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- 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.
- 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.
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