Recipe
Side Dish
Fried Rice
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. lime juice | ||
| 1 tbsp. lower-sodium soy sauce | ||
| 4 oz. firm tofu, in small cubes | ||
| ¼ c. chopped carrots | ||
| 2 tsp. dark sesame oil | ||
| 2 clove(s) garlic, minced | ||
| 2 tsp. minced fresh ginger | ||
| ¼ c. sliced snowpeas | ||
| ¼ c. sliced celery | ||
| 2 green onions, sliced | ||
| 2 c. cooked rice | ||
| lime wedges, optional |
Directions
- Combine lime juice and soy sauce. Pour over tofu. Set aside until needed.
- If carrots are cut in small matchsticks, you do not need to blanch them. Otherwise, blanch carrots in boiling water for 2 minutes. Drain well and set aside.
- Heat oil in nonstick skillet and briefly saute garlic and ginger.
- Add tofu and marinade, carrots, snowpeas, celery and green onions. Cook, stirring, over high heat about 1 minute.
- Add cooked rice and continue to cook and stir until tofu begins to brown, about 3 minutes.
- Serve with lime wedges to squeeze over rice at the table, if desired.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 0mg
- Sodium: 210mg
- Total Carbohydrates: 35g
- Protein: 9g
Daily Values
0%
Vitamin A 40%
0%
Vitamin C 15%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
Iowa Soybean Promotion Board.