Learn how to make Fried Brown Rice with Tofu, one of Rita's recipes to increase complex carbohydrates for a healthy liver.

Fried Brown Rice with Tofu


  • 2 eggs, slightly beaten
  • 1 tablespoon vegetable oil
  • 4 ounces firm tofu, cut into ½ -inch cubes
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ½ teaspoon crushed red pepper
  • 2 cups thinly sliced Chinese cabbage
  • 1 cup thinly sliced carrots
  • 1 cup frozen green peas, thawed
  • 3 cups cooked brown rice
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup salt-free chicken broth
  • 3 tablespoons dry sherry
  • 2 teaspoons balsamic vinegar


  1. Heat 1 teaspoon oil in wok or large skillet over medium-high heat. Add beaten eggs; cook and stir 2-3 minutes until soft curds form. Remove eggs from wok. Cut eggs into small pieces with spoon; set aside. 
  2. Heat remaining oil in wok over high heat. Add garlic, ginger and red pepper; cook about 30 seconds or until fragrant. Add cabbage, carrots and peas; cook about 5-10 minutes until carrots are crisp-tender. 
  3. Stir in rice, tofu, soy sauce, chicken broth, sherry and vinegar; cook and stir 3 minutes. Stir in eggs just before serving.

Makes 4 servings.