- 1/2 block tofu, cubed
- 1 cup (uncooked) brown rice
- spray oil
- 1 large egg, 1 egg white, scrambled
- 4 large scallions, chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- 2 tsp soy sauce (or more to taste)
- 1 tsp fish sauce (optional)
Cook brown rice according to package directions. When rice is cooked, spray a heated nonstick wok with spray oil and add the eggs and cook a minute or two until done. Set aside.
Spray more oil to the wok and add the scallions, tomatoes and garlic. Saute about a minute, then add the rice. Add soy sauce and fish sauce, stir to mix all the ingredients. Keep stirring a few minutes, then add cooked scrambled egg. Adjust soy sauce if needed to taste and mix well another 30 seconds.
Servings: 3 • Serving Size: little over 3/4 cup • Calories: 244.8 • Fat: 3.6 g • Protein: 9.0 g • Carb: 44.7 g • Fiber: 4.3 g
Source: Skinny Taste