Crispy Rice with Tofu and Vegetables

This blend of tofu and cooked rice combines corn, peas, carrots and seasonings pressed into a skillet and cooked into “crispy” goodness.

Ingredients

• 2 Cups water
• 1 Cup brown rice
• 3 Cups prepared rice
• 1 Pound tofu
• 1 Cup frozen corn (unthawed)
• 1 Cup frozen peas (unthawed)
• 6 Scallions (sliced including white and green parts)
• 1 Carrot (shredded)
• 1/4 Cup fresh basil leaves
• 1/4 Tsp salt
• 2 Tbsp vegetable oil

Directions

Step 1

To make the rice, cook rice according to the directions on the package. Set aside to cool and dry out.

Step 2

Put the tofu, corn, scallions, carrot, basil and salt in the bowl and mix well. When the rice has fully cooled, add it to the bowl with the tofu and mix well.

Step 3

Put the skillet over medium high heat and when it is hot, add the oil.

Step 4

Add the rice and tofu mixture; reduce heat to low and press down the rice mixture with a spatula. Cover and cook 10 minutes. Press down again to help form a crust. Flip portions of the rice so that you get chunks of crispy rice.

Step 5

Cook until crispy, up to 20 minutes.

Utensils Needed

• Cutting board
• Sharp knife
• Measuring cups and spoons
• Grater
• Saucepan with lid
• Large bowl
• Spatula
• Large skillet with lid

NUTRITION FACTS

Serving Size: 1 1/2 Cups

Nutrients	Amount
Calories	389
Total Fat	13 g
Saturated Fat	2 g
Cholesterol	0 mg
Sodium	215 mg
Total Carbohydrates	54 g
Dietary Fiber	8 g
Total Sugars	6 g
Added Sugars	0 g
Protein	17 g