27m$13.84Rainbow Veggie Fried Rice
A quick, mild plant-based fried rice with tofu and colorful vegetables for an easy family dinner. It uses common grocery-store ingredients and comes together in under 30 minutes.
- Energy
- 470 calories per serving
- Protein
- 19.9 g per serving
- Carbs
- 62.4 g per serving
- Fat
- 15.6 g per serving
- Sodium
- 642 mg per serving
Shopping options
broccoli florets
2 Cup
Simple Truth Organic® Broccoli Florets
51%
ground ginger
0.5 Teaspoon
Kroger® Ground Ginger Shaker
2%
vegetable oil
2 Tablespoon
Kroger® 100% Pure Vegetable Oil
3%
low-sodium soy sauce
3 Tablespoon
Kikkoman® Less Sodium Soy Sauce
15%
microwave-ready cooked long grain white rice
4 Cup
Ben's Original Ready Rice Original Long Grain White Rice, Easy Dinner Side, 8.8 oz Pouch
84%
extra-firm tofu
14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
salt
0.25 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
carrots
2 Count
Carrots
90%
red bell pepper
1 Count
Fresh Red Hothouse Bell Pepper
100%
frozen peas
1 Cup
Kroger® Frozen Sweet Green Peas
42%
garlic powder
1 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
6%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- microwave-ready cooked long grain white rice-4 cups
- extra-firm tofu-14 oz
- carrots-2 medium
- red bell pepper-1 medium
- broccoli florets-2 cups
- frozen peas-1 cup
- low-sodium soy sauce-3 tbsp
- vegetable oil-2 tbsp
- garlic powder-1 tsp
- ground ginger-0.5 tsp
- salt-0.25 tsp
Drain the tofu, pat it dry with paper towels, and cut it into 1/2-inch cubes.
Keep fingers tucked away from the knife while cutting tofu.
Dice the carrots and red bell pepper into small pieces. Cut the broccoli florets into bite-size pieces.
Cut vegetables on a stable cutting board with fingers tucked away from the knife.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
Use caution with the hot skillet and hot oil to avoid burns or splatter.
Add the tofu and cook for 4-5 minutes, stirring gently, until lightly golden. Transfer tofu to a plate.
Add tofu gently to the hot oil to reduce splatter.
Add the remaining 1 tablespoon vegetable oil to the skillet. Add carrots, red bell pepper, and broccoli. Cook for 4-5 minutes, stirring often, until crisp-tender.
Stir vegetables carefully in the hot skillet to avoid oil splatter.
Add frozen peas and cook for 1 minute.
Add cooked long grain white rice, low-sodium soy sauce, garlic powder, ground ginger, and salt. Stir-fry for 3-4 minutes until the rice is hot and evenly coated.
Stir carefully as the rice heats to avoid steam burns or splatter from the hot skillet.
Return tofu to the skillet and cook for 1-2 minutes, folding gently, until everything is steaming hot.
Make sure the fried rice is steaming hot before serving.
Serve warm.
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