VEGE SPINACH FRIED RICE
Ingredients:
- 1 teaspoon extra virgin olive oil (7g)
- 150g firm tofu, cubed
- 50g carrots, peeled and diced
- ⅓ stalks celery, diced
- 50g onion, minced
- ½ cloves garlic, minced
- salt and ground black pepper to taste
- 65g basmati white rice (raw weight) cooked in 130ml water.
- 2 eggs, beaten
- 100g chopped spinach, thawed
- ½ teaspoon sriracha hot sauce, or to taste
Instructions:
- Heat oil in a skillet over medium-high heat. Add tofu, carrots, celery, onion, and garlic; cook and stir until vegetables are just soft; 5 to 10 minutes. Season with salt and pepper.
- Stir rice, egg, and spinach into the tofu mixture until the egg is no longer runny, about 5 minutes. Stir in sriracha; season with salt and pepper.
Nutrition Facts:
- Calories: 487.2 Cal
- Protein: 29.7g
- Carbs: 37.8g
- Fat: 25.4g
