Close
Open
Share on Facebook
Twitter
Email
 
Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

Details about COVID-19, monkeypox, and the flu vaccine

Menu
Search
Menu
Search
  • Doctors, Clinics & Locations, Conditions & Treatments
  • Patients & Visitors
  • MyHealth
  • Billing
  • Insurance
  • Medical Records
  • Support Groups
  • Financial Assistance
  • COVID-19 Resource Center
  • Locations and Parking
  • Visitor Policy
  • Hospital Check-in
  • Video Visits
  • International Patients
  • Contact Us
View All Information for Patients & Visitors »
We are available to assist you 24/7.
650-498-3333
GuestServices@stanfordhealthcare.org


View the changes to our visitor policy »

 

View information for Guest Services »

New to MyHealth?

Manage Your Care From Anywhere.

Access your health information from any device with MyHealth.  You can message your clinic, view lab results, schedule an appointment, and pay your bill.

ALREADY HAVE AN ACCESS CODE?

Activate Account

DON'T HAVE AN ACCESS CODE?

Create a New Account

NEED MORE DETAILS?

Learn More about MyHealth »
Learn More about Video Visits »

MyHealth for Mobile

Get the iPhone MyHealth app »
Get the Android MyHealth app »

WELCOME BACK

Forgot Username or Password?
Need Help?

Clear

Tofu Fried Rice

  • About
  • About

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  4

Per Serving:  376 calories, 11g fat (2g saturated), 50g carbs, 3.2g fiber, 16g protein, 106mg chol, 629mg sodium

NOTE:  This recipe is OK for those on the LMD (Low Microbial Diet), as long as all vegetables are well cooked.

Ingredients: 

2 cups rice (preferably brown)

2 Tbsp vegetable oil, divided

½ tsp dark sesame oil

2 large eggs, lightly beaten

1 cup sliced green onions

1 14-ounce package reduced-fat firm tofu, drained & cut into cubes

2 tsp bottled minced garlic

1 tsp bottled minced fresh ginger

2 Tbsp sake (rice wine), optional

3 Tbsp low-sodium soy sauce

1 Tbsp hoisin sauce

1 cup fresh (or frozen) peas & carrots

Cooking Directions:

  1. Cook rice. Omit salt and fat.
  2. While rice cooks, heat 1 Tbsp vegetable oil in a large nonstick skillet over med-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 Tbsp vegetable oil to pan. Add 1 cup onions, peas, and carrots, garlic, and ginger; sauté 2 minutes.
  3. While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly.

Recipe from: Cooking Light Magazine, Sept 2004 Issue

  • Find a Doctor
  • Find Conditions & Treatments
  • Find a Stanford clinic
  • For Patients & Visitors
  • Billing
  • Protections Against Surprise Medical Bills
  • Insurance
  • Hospital Check-in
  • Contact Us
  • Video Visits
  • Send a Greeting Card
  • Get a Second Opinion
  • COVID-19 Resource Center
  • Behavioral Standards
  • Make a Gift
  • About Us
  • Quality & Safety
  • Annual Report
  • 300 Pasteur Drive Renewal Program
  • Stanford Health Care – Now
  • For Healthcare Professionals
  • Referring Physicians
  • Nursing
  • Allied Healthcare Professionals
First Responders
  • Newsroom
  • Careers
  • Volunteering
  • Vendors
  • Stanford Medicine Partners
  • Stanford Health Care Tri-Valley
  • Stanford Medicine
  • Stanford Medicine Children's Health
  • Stanford University
  • Legal
  • Privacy
  • Code of Conduct
  • |   Notice of Nondiscrimination      ©2022 Stanford Health Care. All Rights Reserved
Home
Close
Doctors
Clinics & Locations
Conditions & Treatments
Clinical Trials
MyHealth Login

Patients & Visitors
Billing
Insurance
Financial Assistance
Medical Records
Contact Us
Video Visits
Get a Second Opinion
COVID-19 Resource Center
Healthcare Professionals
Referring Physicians
Nursing
Allied Healthcare
About Us
Quality & Safety
Careers
Newsroom
Make a Donation
Stanford Health Care – Now
Close