SPICY TOFU FRIED RICE

Ingredients:

• 65g basmati rice (raw)
• 140ml water
• 1 teaspoon extra virgin olive oil (7g), divided
• 150g firm tofu, drained and cut into (1/2-inch) cubes
• 2 whole eggs, lightly beaten
• 50g onions, sliced
• 50g carrots
• 50g cabbage
• 4 garlic cloves, minced
• 1 teaspoon minced fresh ginger
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon hoisin sauce
• ½ teaspoon chili powder
• 1 teaspoon sesame seeds, toasted
• 40g Thinly sliced green onions
• Salt and pepper to taste

Instructions:

1. Cook rice according to package directions, omitting salt and fat.
2. While the rice is cooking, heat oil in a large nonstick skillet over medium-high heat. Add tofu; cook for 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook for 1 minute or until done, break the egg into small pieces. Remove from pan. Add onions, and carrots, garlic, and ginger in to the pan and sauté for 2 minutes.
3. While the vegetable mixture is cooking, add soy sauce, hoisin sauce, and chili powder. Add cooked rice to the pan; cook for 2 minutes, stir constantly. Add tofu, egg, and soy sauce mixture; cook for 30 seconds, stir constantly. Garnish with sliced green onions and serve.

Nutrition Facts:

• Calories: 718.6 Cal
• Protein: 36.1g
• Carbs: 83.4g
• Fat: 27.4g