| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon Sriracha, plus more for serving
- 1 teaspoon sugar
- Kosher salt
- 3 tablespoons vegetable oil
- 8 ounces extra-firm tofu, cut into 1/2-inch cubes
- Freshly ground pepper
- 9 ounces green beans, cut into 1 1/2-inch pieces (about 2 cups)
- 4 cloves garlic, minced
- 5 cups frozen cooked white rice
- 1 1/2 cups mung bean sprouts
- Basil leaves, sliced scallions and chopped cashews, for topping
- Lime wedges, for serving
Instructions
- Mix the oyster sauce, fish sauce, Sriracha, sugar and 1/4 teaspoon salt in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Blot the tofu cubes dry and add to the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until browned and crisp, 5 to 6 minutes; remove to a plate.
- Add the remaining 2 tablespoons vegetable oil to the same skillet over medium-high heat. Add the green beans, garlic and a pinch of salt. Cook, stirring, until the garlic is lightly browned, about 1 minute. Add the rice and 1/2 teaspoon salt; cook, stirring, until heated through, 2 to 3 minutes.
- Add the oyster-sauce mixture, browned tofu and bean sprouts to the skillet. Stir until heated through, about 1 minute; season with salt and pepper.
- Divide the fried rice among bowls and top with basil, scallions and cashews. Serve with lime wedges and more Sriracha.
Nutrition Facts
| Calories | 590 |
| Total Fat | 18 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 1135 milligrams |
| Carbohydrates | 93 grams |
| Dietary Fiber | 5 grams |
| Protein | 16 grams |
| Sugar | 5 grams |
Reviews
I made this for my boyfriend for lunch and he lovvvvvvvved it. I couldn’t get my rice to turn dark, but I shall try harder next time