Recipes Ingredients Pasta and Grains Rice Recipes Tofu Fried Rice with Flaxseed Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Tina Rupp Servings: 4 Brown flaxseed, grown more widely than the golden, is well suited to savory entrees such as this fried-rice dish; the crunchy whole seeds are a nice contrast to the soft tofu. Ingredients ½ package (7 ounces) firm tofu, drained and cut into ¼-inch dice 3 tablespoons low-sodium soy sauce 1 cup jasmine rice 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 3 large eggs, beaten 1 medium carrot, peeled and finely grated ¾ cup fresh shelled or frozen thawed peas 6 scallions, white and light-green parts only, thinly sliced on the diagonal 1 tablespoon whole brown flaxseed, plus 2 teaspoons ground brown flaxseed (from about 1 teaspoon whole) ¾ teaspoon toasted sesame oil Freshly ground pepper Directions Gently toss tofu with 1 tablespoon soy sauce in a medium bowl; set aside. Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover; reduce heat to medium-low, and simmer until rice is tender and water has been absorbed, about 10 minutes. Set aside. Heat olive oil and butter in a large skillet over medium heat. Add eggs, and cook, stirring, until just starting to set, about 30 seconds. Add reserved rice; stir to coat and break up any lumps. Reduce heat to medium-low, and add carrot, peas, and scallions. Cook until heated through, about 4 minutes. Add whole and ground flaxseed, remaining 2 tablespoons soy sauce, the sesame oil, and tofu; cook 5 minutes more. Season with pepper. Rate it Print