Chinese Fried Rice

I seem to be on a rice kick these days. After making the Fiesta Toss-Up last night, I was still craving some rice this evening. Since Dr. McDougall, and others, promote consumption of healthy starches such as Brown Rice, I have no guilt whatsoever :) and consume rice several times a week. What I do try to do is add loads, and I literally mean loads, of veggies to my rice dishes so as to balance out the starches with fiber and nutrition. Today, I decided to make a plant-based version of Chinese Fried Rice. 

Chinese Egg (Tofu)-Fried Rice 

Prep Time: 30 min

Ingredients (6 BIG servings):

1. 1.5 cups Brown Basmati Rice (dry)
2. 1 recipe Happy Herbivore Basic Tofu Scramble
3. 2 pks (12 oz) Birds Eye - Steamfresh Mixed Vegetables - Corn, Peas, Carrots, Green Beans
4. 2 pks (12 oz) Birds Eye - Steamfresh Blends - Asparagus, Gold & White Corn, Baby Carrots
5. 2 tbsp Rice Wine Vinegar
6. 1 tbsp Ginger-Garlic Paste
7. 4 tbsp Low-Sodium Soy Sauce
8. Salt to Taste

Directions:

In a deep pan, bring 6-7 cups of water to boil and add brown rice. Simmer until tender and then drain and set aside. Prepare HH Tofu Scramble and set aside. I used black salt in my recipe to get the extra egg-like flavor. In a large skillet, thaw out veggies and allow any excess water to dry out. Then add the rice wine vinegar, ginger-garlic paste and soy sauce. Give everything a good toss and cook for a few minutes to allow the ginger-garlic paste to cook for a few minutes. Taste test the veggies at this stage. They should be saltier than you like them typically, because you will be adding a large amount of steamed rice. When the veggies start releasing the lovely aroma of Chinese food (its a mix of ginger and rice wine vinegar), add the steamed rice, give another good toss, and then add the HH Tofu Scramble and mix everything together. Turn off the stove, cover and let sit for a few minutes to allow the flavors to blend together. Serve warm, with freshly cracked black pepper for a garnish. 

Chinese Egg (Tofu)-Fried Rice

My Assessment: This was a great dish. Even my 17-year old step-son, who refuses to eat "my plants" enjoyed a big bowl-full. Tony loved it too (despite the fact that he abhors tofu ... he thinks I used Ener-G Egg Replacer in this recipe). 

Nutrition Facts (Per Serving): Calories 448 (Fat Calories 69)
Total Fat 7.7; Cholesterol 0g; Carbohydrates 72.1g; Dietary Fiber 9.0g; Sugars 12.2g; Protein 18.7g