Name: Egg and Tofu Fried Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 300 g firm tofu, drained, excess moisture removed; 1 tablespoon sesame oil; 4 eggs, beaten; 2 tablespoons canola oil; 1 cup onion, diced; 1 cup red bell pepper, diced; 1 cup zucchini, diced; 4 garlic cloves, minced; 3 cups cooked brown rice, cooled of; 3 tablespoons fresh ginger, grated; Zest of 1 lime; Juice of 1 lime; 2 tablespoons Worcestershire sauce; 1 tablespoon honey; 1 tablespoon low-sodium soy sauce; 1/3 cup fresh cilantro, chopped; 1/4 cup green onions, sliced; 1/4 cup unsalted peanuts

Ingredients

Adjust Servings:

	300 g firm tofu, drained, excess moisture removed
	1 tablespoon sesame oil
	4 eggs, beaten

	2 tablespoons canola oil
	1 cup onion, diced
	1 cup red bell pepper, diced
	1 cup zucchini, diced
	4 garlic cloves, minced

	3 cups cooked brown rice, cooled of
	3 tablespoons fresh ginger, grated
	Zest of 1 lime
	Juice of 1 lime
	2 tablespoons Worcestershire sauce
	1 tablespoon honey
	1 tablespoon low-sodium soy sauce

	1/3 cup fresh cilantro, chopped
	1/4 cup green onions, sliced
	1/4 cup unsalted peanuts

Nutrient Analysis
PER SERVING: 1/4 of recipe RENAL EXCHANGE: 2 Protein + 2 1/2 Starch + 1 Fruit and Vegetable
Calories	516 kcal
Protein	21 g
Carbohydrates	55 g
Fibre	6 g
Sugars	11 g
Total Fat	25 g
Saturated Fat	4 g
Cholesterol	193 mg
Sodium	299 mg
Potassium	632 mg
Phosphorus	373 mg

Egg and tofu fried rice:
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Note: This is a great recipe to use leftover rice and vegetables. Freshly cooked rice tends to get mushy, so try cooking the rice a day ahead.

Ingredients

300 g firm tofu, drained, excess moisture removed
1 tablespoon sesame oil
4 eggs, beaten
2 tablespoons canola oil
1 cup onion, diced
1 cup red bell pepper, diced
1 cup zucchini, diced
4 garlic cloves, minced
3 cups cooked brown rice, cooled of
3 tablespoons fresh ginger, grated
Zest of 1 lime
Juice of 1 lime
2 tablespoons Worcestershire sauce
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1/3 cup fresh cilantro, chopped
1/4 cup green onions, sliced
1/4 cup unsalted peanuts

Preparation

1 Done	On a cutting board, cut tofu into small cubes.
2 Done	In a large non-stick frying pan, heat sesame oil over medium-high heat, and make scrambled eggs by using a wooden spoon to stir. Break up larger pieces of egg, transfer to a plate, and set aside.
3 Done	Add canola oil to the same pan and fry the tofu until all sides are golden (around 6 minutes).
4 Done	Add onion, bell pepper, zucchini, and garlic, and sauté for another 5 minutes.
5 Done	Add the rice, ginger, lime zest and juice, Worcestershire, honey, and soy sauce. Stir to combine and let all heat through. Add the cooked eggs and combine.
6 Done	Garnish fried rice with cilantro, green onions, and peanuts, and enjoy!