Vegetable Fried Rice


1 pkg. Mori Nu Tofu (12.3 oz)
1 T. Olive oil (or canola oil)
1 Onion (small, minced)
1 c. Carrots (minced)
1 c. Snow peas (fresh, cut in half)
1 c. Broccoli (fresh, chopped into medium size pieces)
1 c. Peas (frozen petite)
3/4 c. Water chestnuts (diced)
2 t. McKays chicken-style seasoning (vegan)
3 T. Bragg Liquid Aminos
7 c. Brown rice (medium-grain, cooked)
1 T. sesame oil (100% pure dark)


Cut tofu into small pieces. Heat oil in a large skillet, and saute with the onion until the onion is clear and the tofu is slightly browned. Add the carrots, snow peas, and broccoli and continue to saute for 2-3 minutes until vegetables are slightly cooked. (Make sure they are not mushy.) Add the rest of the ingredients except the sesame oil and stir well. Saute 4-5 minutes more. Add the sesame oil and mix well. Serve hot!

Yields: 10 1/2-cup servings.

Nutritional Information:

Per serving: Calories: 247; Fat: 4 g; Sat. Fat: 1 g; Carbs: 45 g; Dietary fiber: 2 g; Protein: 8 g.