Ingredients
- 1/2 cup Green Beans
1/2 cup Broccoli
1/2 cup Carrots
1/2 cup cauliflower
1/3 cup green peppers
1/4 cup red peppers
1 cup zucchini
2 cloves Garlic
1/3 cup Onions
3 large eggs
2 cups water
6 cups rice, cooked
3 Tbs Lite Soy Sauce
2 Tbs rice wine vinegar
3 Tbs vegetable oil
1/2 tsp Sesame Oil
1 package of Nasoya Cubed Super Firm Tofu
NEVER use hoisin sauce again
1c uncooked rice + 2c water = 3c cooked rice. This is the 1-2-3 rule I've heard of somewhere
try adding tamari, vegan oyster or fish sauce, ginger and garlic paste, peanut oil.
very happy with recipe, turned out well.
don't use cubed tofu next time, a bit too chewy and too burned on sides.
dry pan fried tofu, worked out well. next time use block tofu and cut into my own pieces.
flavor was slightly bland, so try adding a few more cloves of garlic next time.
not even really sure how many cloves were added, onions and garlic were chopped & frozen together.
if you want it to taste like true restaurant style, you need to put the rice only in a pot over high heat and stir it around for about 5 minutes or so before cooking. it helps the grains of rice to stay separate (more like restaurant style) and less sticky
used all my frozen cooked veggies, which turned out well. add a few more veggies next time. they were overwhelmed by the massive amount of rice.
maybe make a bit less rice next time, 1/2 cup or 1/3 cup less.
tried adding chickpeas, bad idea.
Description
Find And Rate Low Calorie, Healthy Recipes At SparkRecipes. Plus Use Our Free Recipe Calculator To Find The Calories, Carbs, Fat, And Protein In Your Recipes.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter