Ingredients
2 cups uncooked instant rice
2 tablespoons vegetable oil, divided
1 14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes $
2 large eggs, lightly beaten
1 cup (1/2-inch-thick) slices green onions
1 cup frozen peas and carrots, thawed
4 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
2 tablespoons sake (rice wine)
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil
Thinly sliced green onions (optional)

2 cup s uncooked instant rice 2 tablespoons vegetable oil, divided 1 14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes $ 2 large eggs, lightly beaten 1 cup (1/2-inch-thick) slices green onions 1 cup frozen peas and carrots, thawed 4 garlic cloves, minced 1 teaspoon minced peeled fresh ginger 2 tablespoons sake (rice wine) 3 tablespoons low-sodium soy sauce 1 tablespoon hoisin sauce 1/2 teaspoon dark sesame oil

Cook rice according to package directions, omitting salt and fat.

While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.

While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions, if desired.

-Marc Registre