Fast Fried Rice

The secrets to this dish are quick-cooking brown rice, precut frozen vegetables, and ready-to-use stir-fry sauce.

    PREP 5 minutes   COOK 10 minutes   MAKES 4 main-dish servings

1½ cups quick-cooking brown rice

1 pound firm tofu, drained and cut

into 1-inch cubes

6 teaspoons olive oil

1 package (16 ounces) frozen

vegetables for stir-fry

2 large eggs, lightly beaten

2 cup stir-fry sauce

1. Prepare rice as label directs.

2. Meanwhile, in medium bowl, place 3 layers paper towels. Place tofu on towels and top with 3 more layers paper towels. Gently press the tofu with your hand to extract the excess moisture.

3. In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Add frozen vegetables; cover and cook 5 minutes, stirring occasionally. Transfer vegetables to bowl; keep warm.

4. In same skillet, heat remaining 4 teaspoons oil until hot. Add tofu and cook 5 minutes, gently stirring. Stir in rice and cook 4 minutes longer.

5. With spatula, push rice mixture around edge of skillet, leaving space in center. Add eggs to center of skillet; cook 1 minute, stirring eggs until scrambled. Add stir-fry sauce, vegetables, and ¼ cup water; cook 1 minute, stirring.

EACH SERVING About 360 calories | 17 g protein | 41 g carbohydrate | 15 g total fat (2 g saturated) | 106 mg cholesterol | 760 mg sodium.