Heat oil in large skillet or wok over medium-high heat. Stir-fry tofu in oil with garlic and ginger 3 minutes. Add peas, bean sprouts, mushrooms, onions and carrots. Stir-fry until peas and carrots are tender. Stir in rice, almonds and soy sauce; heat thoroughly. Each serving provides: * 423 calories * 18.7 g. protein * 17.4 g. fat * 52.4 g. carbohydrates * 7.9 dietary fiber * 0 mg. cholesterol * 937 mg. sodium. Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
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|Serving Size: 1 Serving (482g)|
|Recipe Makes: 4|
|Calories from Fat: 130 (27%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 5g|
|Cholesterol 0mg||0 %|
|Sodium 381.7mg||13 %|
|Potassium 757.8mg||20 %|
|Total Carbohydrate 73.4g||22 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 62.7g|
|Protein 19.1g||27 %|
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Calories per serving: 490
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