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Garlic Fried Rice With Tofu

1 Mar




Garlic Fried RiceWondering what to do with leftover rice?  Make your own Chinese take out!

Garlic Fried Rice with peas, carrots, tofu and egg!  Omit the egg if you are vegan.


  • Left over rice about  2-3 cups
  • 1 cup cubed firm tofu
  • 2 tbsp. olive or canola oil
  • 3 chopped garlic cloves
  • 1 tbsp. soy sauce
  • 1/4 cup frozen peas
  • 1/2 cup chopped fresh carrots
  • 1 egg


In a large wok or frying pan

  • Heat 1 tbsp olive or canola oil on low
  • Saute the cubed tofu until slightly brown add more oil if needed.
  •  add the garlic and chopped carrots and sauté with the tofu.
  • push the garlic, carrots and tofu to the side and add 1 egg to scramble
  • Add the rice, and mix to distribute ingredients.
  • Cook until the rice is warm and if needed add 1 tbsp. water
  • Add the soy sauce
  • Add the frozen peas
  • Stir the rice and veggies to mix well for 2-3 minutes.
  • Serve warm.




Vegetarian Stir-Fried Beef Served Over Steamed Rice

8 Sep

I Love take-out but not the price or the calories. Most of the time I can’t even find take-out with a meatless choice so I came up with my own by substituting a few items from a recipe I found at  My recipe can be made  in as  little as 30 minutes and you will even have leftovers for lunch!


Vegetarian Asian Beef

What you will need

  • 3 cups cooked rice

  I like using a rice cooker because while the rice is cooking the I can concentrate on the beef strips.

  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine
  • 1 tablespoon brown sugar
  • 1/2 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 package of  vegetarian beef strips (Trader Joe’s, Morningstar, etc)
  • 2 or 3 carrots sliced.

In a small bowl, combine the soy sauce, rice wine, brown sugar, and cornstarch, and set aside.

Heat the oil in a wok or skillet over medium heat.

Stir fry the garlic until golden, add the vegetarian Beef Strips and stir fry for 2 – 3 minutes.

Add the carrots and stir fry for 2-3 more minutes.

Add the soy sauce mixture and bring to a boil, stirring constantly. Lower the heat and simmer until the sauce thickens.

Serve immediately over the steamed cooked rice.

Refrigerate leftovers and eat within a few days.





Stir Fry Sesame Tofu and Rice

17 Jul

 Sesame Tofu and Rice is a favorite here st the Beach Bungalow.  It is light but filling and has enough carbs, protein and fiber for the following day’s  Gym Session!    

Photo by: Susan T’s Kitchen

Ahead of Time

  • Drain and rinse 1 1/2-ounce package of extra-firm tofu
  • Place the tofu on a cutting board, cover with a clean towel and press any extra water from the tofu
  • Cut tofu into ½ in cubes and set aside
  • In a bowl mix
  • 1 tsp sesame oil
  • 1 tsp canola oil
  • ¼ cup low salt soy sauce
  • ¼ cup orange juice
  • Add the tofu
  • 2 cloves of garlic finely chopped
  • 1/2 cup finely chopped onion
  • 1 cup of broccoli
  •  two large carrots sliced

Marinate in the refrigerator for 1 – 2 hours


Photo by: Susan T’s Kitchen

 Prepare Rice according to package directions 

Photo by: Susan T’s Kitchen

  • Heat 1 tbsp oil in large skillet over med heat
  • Add marinated tofu to skillet; cook briefly stirring gently, until semi brown.
  • add vegetables to skillet, cook for 2 to 3 minutes.
  • Add marinated tofu and  mix to prepared rice.

    Photo by: Susan T’s Kitchen

Leftovers can be kept in the frige for a few days or frozen.

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