Confetti Rice with Baked Tofu and Green Onion Omelet Strips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cook and refrigerate the rice ahead of time. This meal needs only a bottle of Chardonnay. Ingredients:
1 large egg |
1 tablespoon plus 1/3 cup water |
2 tablespoons plus 1/2 cup thinly sliced green onions |
3 tablespoons soy sauce |
2 1/2 teaspoons oriental sesame oil |
3 teaspoons vegetable oil |
8 ounces broccolini, trimmed, cut into 1-inch lengths, or 2 cups broccoli florets |
1 cup chopped carrots |
2 tablespoons finely chopped peeled fresh ginger |
3 garlic cloves, minced |
3 cups chilled cooked medium-grain white rice (about 1 cup uncooked) |
1 8-ounce package teriyaki-seasoned baked tofu, cut into 1/4x1-inch pieces |
2 tablespoons unseasoned rice vinegar |
Directions:
1. Whisk egg and 1 tablespoon water in small bowl to blend. Whisk in 2 tablespoons onions, 1/2 tablespoon soy sauce, and 1/2 teaspoon sesame oil. Heat 1 teaspoon vegetable oil in small nonstick skillet over medium-high heat 1 minute. Add egg mixture and tilt skillet to coat bottom. Cook until omelet is set, about 1 minute. Turn out omelet; cut into strips.
2. Add broccolini, carrots, and remaining 1/3 cup water to same skillet. Cook uncovered over medium-high heat until vegetables are just tender and water evaporates, stirring often, about 3 minutes.
3. Heat wok or large nonstick skillet over high heat 1 minute. Add remaining 2 teaspoons vegetable oil, ginger and garlic. Stir 20 seconds. Add broccolini, carrots, rice, and tofu. Toss to blend. Add vinegar, remaining 2 1/2 tablespoons soy sauce, and 2 teaspoons sesame oil. Toss until mixture is heated through, about 3 minutes. Add omelet strips and remaining 1/2 cup green onions; toss 1 minute.
4. Per serving: calories, 388; total fat, 13 g; saturated fat, 2 g; cholesterol, 53 mg Nutritional analysis provided by Bon Appétit
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