Fast Fried Rice The Tastiest And Quickest Fried Rice You'll Ever Have!

Ingredients: 1 1/2 C. quick-cooking brown rice 1 lb. firm tofu, drained and cut into 1-inch cubes 6 tsp. olive oil 1 16-oz pkg. frozen vegetables for stir-fry 2 lg. eggs, lightly beaten 1/3 C. stir-fry sauce 1/4 C. water

Prepare rice as label directs. Meanwhile, in medium bowl, place 3 layers of paper towels. Place tofu on towels and tops with 3 more layers of towels. With hand, gently press tofu to extract excess moisture. In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot.

Add frozen vegetables; cover and cook, stirring occasionally, 5 minutes. Transfer vegetables to bowl; keep warm. In same skillet, heat remaining 4 teaspoons oil until hot. Add tofu and cook, stirring gently, 5 minutes. Stir in cooked rice and cook 4 minutes longer. With spatula, push rice

mixture around edge of skillet, leaving space in center. Add eggs to center of skillet; cook, stirring eggs until scrambled, about 1 minutes. Add stir-fry sauce, vegetables and water; cook, stirring, 1 minute.