Thai Fried Rice with Tofu

Ingredients

• 3 cups bok choy coarsely chopped ( 1 large head)
• 1 teaspoon bottled garlic minced
• 2 teaspoons bottled ginger minced
• 2 cups basmati rice chilled cooked
• 0.5 teaspoon pepper red crushed
• 1 large eggs lightly beaten
• 1.5 cups green beans frozen thawed
• 1 tablespoon brown sugar light
• 4  lime wedges 
• 2 teaspoons vegetable oil; peanut oil preferred 
• 0.3 cup roasted cashews salted chopped
• 2 tablespoons soya sauce 
• 0.3 cup coconut sweetened flaked toasted
• 9.2 ounce spicy tofu cut into 1/2-inch pieces (such as Marjon)

Equipment

• frying pan
• microwave

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add ginger and next 3 ingredients; saut 3 minutes.
3. Add coconut and brown sugar; cook 1 minute. Push tofu mixture to one side of pan.
4. Add egg to empty side of pan; stir-fry 1 to 2 minutes or until soft-scrambled.
5. Add bok choy, green beans, and cashews, and cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in rice and soy sauce, and cook 2 minutes or until thoroughly heated.
6. Serve with lime wedges.
7. Note: The rice for this recipe was prepared ahead and chilled overnight. It was cooked in the microwave according to package directions, omitting salt and fat. Use 2/3 cup uncooked rice and 1 1/3 cups water to get a 2-cup yield of cooked rice. If you have any kind of leftover cooked rice from another meal, you may substitute it for the jasmine rice, if desired.