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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 egg |
1/8 teaspoon salt |
1 tablespoon low-sodium soy sauce |
1 teaspoon peanut oil |
1/2 teaspoon brown sugar |
vegetable cooking spray |
1 cup sliced celery |
1/2 cup sliced onion, cut in half |
1 cup sliced fresh mushrooms |
1 (6-ounce) package smoked tofu, crumbled |
2 cloves garlic, crushed |
3 cups cooked long-grain rice (cooked without salt or fat) |
1 cup frozen english peas, thawed |
Directions:
1. Combine egg and salt, beating with a wire whisk until frothy. Set aside. Combine soy sauce, oil, and sugar. Set aside.
2. Coat a wok with cooking spray. Heat at medium-high (375°) until hot. Add celery and onion; stir-fry 2 minutes. Add mushrooms, tofu, and garlic; stir-fry 1 minute.
3. Push vegetable mixture up sides of wok, forming a well in center. Pour egg mixture into well, and stir-fry until set. Add rice, and stir-fry 1 minute. Add soy sauce mixture and peas; stir-fry 2 minutes. Serve immediately.
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