Frozen sweet chili carrots become the base for a quick stir-fry with tofu and jasmine rice, all cooked in one pan while the carrots add their garlic-spiced heat. The monk fruit sweetness keeps things balanced and the whole dinner comes together in under thirty minutes.

Serves 2. 25 minutes, 12 at the stove.

About 880 calories a serving, 30 g protein, 139 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of water to a boil in a wide skillet over high heat. Stir in 1 cup of rice and a pinch of salt, then lower heat to low and cover until the rice absorbs the water, about fifteen minutes.15 min
2. While the rice cooks, drain the tofu and cut it into half-inch cubes. Press them gently on a towel to remove excess moisture.
3. Heat 2 tablespoons of oil in a second skillet or the pan once rice is done over medium-high heat. Add the tofu cubes in a single layer and let them brown without stirring for three to four minutes on each side until they turn golden.
4. Mince 2 garlic cloves and add them to the tofu along with the entire bag of frozen sweet chili carrots, stirring to combine. Cook for three to four minutes until the carrots are heated through and bright.4 min
5. Divide the rice between two bowls and top with the tofu and carrot mixture. Slice 2 scallions and scatter them over the top, then taste and adjust salt and pepper.

Note Swap the tofu for cooked chicken breast or shrimp if you prefer. Leftovers keep three days refrigerated and reheat gently in a skillet with a splash of water. Serve with soy sauce or a squeeze of lime on the side.