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Fried Rice with Edamame and Tofu Puffs

February 18, 2015

Once in a while, my little meatavore will opt for a semi-vegetarian dish. Since lunch meals are my current ongoing battle, I am constantly seeking easy meals to throw together at the last minute. Especially on Tuesday mornings when we have to be out of the house at 7:45am for running club. Mamma mia!

Fried rice with tofu puffs

So making a big batch of fried rice early in the week means my morning lunch assembly involves a little microwaving and ta-da…done!

By the way, I should also say that if you ever have leftover rice from any take-out meals, DON’T throw it out! It’s perfect for making fried rice, so use it before you chuck it in the compost.

Fried Rice with Edamame and Tofu Puffs

  • Leftover cooked rice
  • 1-2 eggs
  • Oil for frying (I use Rice Bran oil)
  • Frozen edamame (or peas or corn – whatever frozen veg you prefer)
  • Tofu Puffs (literally called “tofu puffs”! I prefer the mini ones)
  • Soy sauce

Instructions

Heat oil in a large frying pan on med-high heat. Add rice and stir to coat the rice, 3-5 minutes. Meanwhile, scramble 1-2 eggs in a small bowl and set aside. Add the tofu puffs and continue to fry for 3 minutes.

Fried rice

Add your frozen veggies and stir together for another 2 minutes. Then, moving the rice and tofu to one side of the pan, pour in the eggs.

Fried rice

Scramble the eggs and once solid, mix in with the rice, tofu, and veggies. Integrate everything together and drizzle with soy sauce (quantity to your choosing, perhaps 1-2 tsp).

Fried rice

Continue to stir all ingredients together for another 3-5 minutes.

Scoop and fill the thermos! Lunch is done! Now go finish your coffee…

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