Pea Sprout and Tofu Fried Rice

For best results, use day-old rice to help keep the grains from sticking together. Pescatarian? Swap the tofu for shrimp.

Serves 4 (serving size: about 1½ cups)

Ingredients

• 1 tbsp vegetable oil, divided
• 8 oz firm tofu, patted dry and cut into ½-inchl cubes
• ½ tsp salt, divided
• ¼ tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 small carrot, finely diced
• 3 cups cooked and cooled white or brown rice
• 2 eggs, lightly beaten
• 2 cups green pea sprouts, roughly chopped
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 2 scallions, thinly sliced 

Directions

1. Heat a large skillet or wok over medium-high heat. Add 1 ½ tsp vegetable oil to pan; swirl to coat. Add tofu, ¼ tsp salt, and pepper; cook 5-7 minutes or until golden brown on all sides. Remove from pan and set aside.
2. Add remaining 1 ½ tsp vegetable oil to pan. Add garlic and carrots; cook 2 minutes or until slightly softened.
3. Push carrot mixture to the side of the pan; pour in eggs. Using your spatula, scramble eggs until just set; fold carrot mixture into eggs.
4. Return tofu to pan. Add rice; cook 2-3 minutes, stirring constantly, until rice is slightly crispy.
5. Stir in sprouts, soy sauce, and sesame oil; cook 1 minute or until sprouts are slightly wilted, stirring constantly.
6. Remove from heat; top with scallions. Serve warm