I love all my cookbooks, but if I had to pick a favorite, the one this recipe hails from is it. Skinny Bitch: Ultimate Everyday Cookbook comes from one of the gals behind the Skinny Bitch franchise, Kim Barnouin. It’s a great follow up to the Skinny Bitch in the Kitch cookbook in that it continues the healthy, simple theme of the first book, but expands to include a lot more recipes that are just slightly more involved. This is easily the book I use most often in my kitchen and I’ve had really good experiences with everything I’ve made from it.

This particular recipe is nearly as quick and simple to throw together as the frozen vegetable fried rice from TJ’s I featured a while back. I found it quite tasty, but next time I think I’ll throw in a few more veggies and maybe even a little more garlic. I also think this could benefit from cooking one or two tablespoons of shoyu into the mix in addition to or instead of serving it with shoyu on the side. The flavor that added seemed important enough not to be optional.

Eggless Fried Rice
Recipe Courtesy of Skinny Bitch: Ultimate Everyday Cookbook

Ingredients

2 tbs Sesame oil
2 cloves garlic, minced
1 cup firm tofu, drained and crumbled
2 tbs chopped green onions (white and light green parts)
1 cup corn, fresh or frozen
1 cup snow peas, cut in half
2 cups cooked brown rice
salt and pepper, to taste
2 tsp sesame seeds, for garnish
Teriyaki sauce or shoyu, for serving

Directions

• Heat the oil in a frying pan over medium-high heat
• Add garlic and tofu and saute for 30 seconds
• Add green onions, corn, snow peas and stir-fry about 3 minutes
• Add the rice and cook an additional 5 minutes
• Season with salt and pepper, to taste. Garnish with sesame seeds and serve with teriyaki or shoyu

Yield: Serves 4