Crusty Rice with Tofu and Vegetables
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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 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
- To make the rice, cook rice according to the directions on the package. Set aside to cool and dry out.
- 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.
- Put the skillet over medium high heat and when it is hot, add the oil.
- 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. Cook until crispy, up to 20 minutes.
Nutrition
| Calories | 389 |
|---|---|
| Protein | 17 g |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 215 mg |
| Carbohydrates | 54 g |
| Dietary Fiber | 8 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive.