Fried rice is my go-to for whatever vegetables I have on hand. Yuba makes it a main. To make this dish vegetarian, use the hoisin sauce instead of oyster sauce.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 15 minutes
Serves: 4
Ingredients:
- 2 Tbs. reduced-sodium soy sauce
- 1 tsp. oyster or hoisin sauce
- ½ tsp. toasted sesame oil
- 6 oz. yuba, chopped
- 1 Tbs. neutral oil (try peanut, sunflower, or safflower)
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup frozen peas, thawed
- 3 cups cold cooked black (or brown) rice
- 2 scallions, sliced
Instructions:
- In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil. Toss the yuba in the sauce.
- In a large nonstick pan over medium heat, heat the neutral oil until shimmering. Stir-fry the yuba until browned, 3–5 minutes.
- Increase the heat to medium-high. Add the onions and carrots and stir-fry until hot, 1–2 minutes. Add the peas, rice, and scallions and stir-fry until hot, 1–2 minutes.
Nutrition information:
Per serving (2 cups):
- Calories: 320
- Total fat: 9 g
- Sat fat: 1 g
- Carbs: 49 g
- Fiber: 6 g
- Total sugar: 7 g
- Added sugar: 1 g
- Protein: 14 g
- Sodium: 430 mg
