Vegetarian Fried Rice

Vegetarian Fried Rice
Makes 6
Prep 10 m
Cook 20 m



  1. 1 of 1 Add 3 cups water and 1 1/2 cups brown rice to a medium pot and bring to a boil. Reduce heat to medium-low, cover and cook 20 minutes, until water is absorbed. Set aside. Meanwhile, toss 1 lb extra-firm tofu, cut into 1-inch cubes, with 2 tbsp cornstarch and 1/4 tsp salt. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add 3 eggs, beaten, and scramble for 1 minute. Remove to a plate with a slotted spoon. Pour in 2 tbsp vegetable oil. Add tofu and cook 4 minutes, carefully stirring every minute. Remove to plate with eggs. Add 1 tbsp oil and stir in 2 diced red or yellow sweet peppers, 1 diced medium onion and 3 sliced cloves garlic. Saute 5 minutes. Stir in 1 pkg (5 oz) baby spinach until wilted, 1 minute. Add rice to pan. Saute 1 minute. Stir in 1/3 cup low-sodium soy sauce, then carefully fold in eggs and tofu. If desired, serve with sriracha, chopped scallions and more soy sauce.
Nutrition Information for Vegetarian Fried Rice
Servings Per Recipe: 6
Per Serving: 620 mg sodium, 4 g sugar, 16 g pro., 46 g carb., 4 g fiber, 15 g Fat, total, 2 g sat. fat, 380 kcal cal.