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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It's best to use cold leftover rice because it won't clump or stick during stir-frying. The tofurkey is used here as a substitution for smoked turkey, so feel free to revert to the original recipe. Ingredients:
2 tablespoons minced garlic |
1 tablespoon canola oil |
1 cup diced carrot |
1 cup corn kernel |
1/2 cup frozen peas |
3 cups cold cooked brown rice |
1/2 cup chopped scallion |
2 tablespoons soy sauce |
1/4 teaspoon white pepper (if unavailable, use black pepper) |
8 ounces diced tofurkey |
1/4 cup fresh cilantro |
Directions:
1. In a large wok or skillet over medium-high heat, cook garlic in hot oil about 10 seconds.
2. Add carrots, corn and peas; stir-fry 1 minute.
3. Add rice, scallions, soy sauce and pepper; stir-fry 1 minute, until well combined.
4. Add tofurkey; stir-fry 1 to 2 minutes, or until heated through.
5. Sprinkle with cilantro.
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