side dishes

POINTS® Value: 6
Servings: 4
Preparation Time: 15 min
Cooking Time: 8 min
Level of Difficulty: Easy

This fried rice cooks in a snap, and it's much healthier than the restaurant version.


	8 oz firm tofu, extra-firm
	2 tbsp dry sherry, or Chinese cooking wine
	4 tbsp soy sauce
	2 tsp canola oil
	1 large garlic clove(s), minced
	1 pieces ginger root, 1-inch, or to taste, peeled and minced
	1 small summer squash, cubed
	4 cup(s) cooked brown rice, cooled
	1 cup(s) snow peas
	1 medium sweet red pepper(s), thinly sliced
	3 medium scallion(s), sliced, white and pale green parts only

Cut tofu into small cubes. Mix together 1 tablespoon cooking wine and 1 tablespoon soy sauce and pour over tofu to marinate while you prepare vegetables.
Mix remaining 1 tablespoon wine and 3 tablespoons soy sauce together and set aside.
Heat a wok over high heat and add canola oil. When oil is hot add drained tofu, garlic and ginger. Stir-fry for about a minute, then add squash.
After another minute add rice, snow peas and peppers. Stir-fry until rice is hot and vegetables are hot but still crisp, 1 to 3 minutes.
Add soy sauce mixture and stir to coat evenly. Add scallions and serve.

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