Eight Jewel Fried Rice

  • Yield: 6 servings


2cups water
1cup uncooked brown or brown Basmati rice
2teaspoons canola oil
2teaspoons Asian sesame oil
2cups broccoli florets
1tablespoon minced gingerroot
3 garlic cloves, minced
1cup onion, diced
1/2cup carrots, diced
1/2cup celery, diced
1cup red bell pepper, diced
2cups chopped green cabbage
6 scallions, minced
1pound extra firm tofu, drained
1teaspoon turmeric
1tablespoon low-sodium soy sauce or tamari
1/2teaspoon crushed red chili flakes, optional


  1. Bring water to a boil in a saucepan over high heat. Add the rice, return to a boil, cover, reduce heat and simmer for about 45 minutes or until rice is tender and water absorbed.
  2. Meanwhile, heat oils in a large nonstick skillet over medium heat. Add broccoli florets and saute over medium heat. Add gingerroot, garlic and remaining vegetables; continue to saute 2 minutes or until they begin to soften. Remove from heat and set aside.
  3. Crumble tofu into a bowl. Add the turmeric and mix well; the tofu will turn yellow and resemble scrambled eggs. Add the tofu to the sauteed vegetables and return to medium heat. Add the soy sauce and cooked rice; mix well. Saute for another minute until heated through. Add chili flakes, if desired for a spicier flavor.

Nutritional Info *per serving

  • Calories 308
  • Fat 11g
  • Cholesterol 0mg
  • Sodium 124mg
  • Carbohydrate 39g