Print This Recipe

Print
Fried Rice with Tofu and Flaxseed Photo: Tina Rupp

Fried Rice with Tofu and Flaxseed

Martha Stewart Living, April 2004 http://www.marthastewart.com/133447/fried-rice-tofu-and-flaxseed
0
Rated
(0)
  • Yield Serves 4

Ingredients

    • 1/2 package (7 ounces) firm tofu, drained and cut into 1/4-inch dice
    • 3 tablespoons low-sodium soy sauce
    • 1 cup jasmine rice
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon unsalted butter
    • 3 large eggs, beaten
    • 1 medium carrot, peeled and finely grated
    • 3/4 cup fresh shelled or frozen thawed peas
    • 6 scallions, white and light-green parts only, thinly sliced on the diagonal
    • 1 tablespoon whole brown flaxseed, plus 2 teaspoons ground brown flaxseed (from about 1 teaspoon whole)
    • 3/4 teaspoon toasted sesame oil
    • Freshly ground pepper

Directions

  1. Gently toss tofu with 1 tablespoon soy sauce in a medium bowl; set aside.
  2. Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover; reduce heat to medium-low, and simmer until rice is tender and water has been absorbed, about 10 minutes. Set aside.
  3. Heat olive oil and butter in a large skillet over medium heat. Add eggs, and cook, stirring, until just starting to set, about 30 seconds. Add reserved rice; stir to coat and break up any lumps. Reduce heat to medium-low, and add carrot, peas, and scallions. Cook until heated through, about 4 minutes. Add whole and ground flaxseed, remaining 2 tablespoons soy sauce, the sesame oil, and tofu; cook 5 minutes more. Season with pepper.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.