Fried Rice with Tofu

This is a staple. One of our favorites!

While we include tofu, you can easily omit that if you have a non-tofu eater in the house. Many people don't like the 'taste' of tofu, although it doesn't have much taste. I think it has more to do with the texture. No worries, this recipe is veerrrry versatile.

The recipe is an adaption of Cooking Light's Yang Chow Fried Rice. You can also make their recipe as-is, it's delicious. My take on their recipe is set up for my preferences and as a perfect dinner for 2-3, or dinner with some lunch leftovers.

First thing I try to do with my fried rice, is use up any veggies I have leftover in the fridge. Have an extra carrot you didn't use last night? Great! How about a quarter cabbage from fish tacos? Throw it in! Our favorite combo is usually broccoli, snap peas and carrots. But you can use whatever sounds good or you have on hand (within reason: brussel sprouts, radishes or cucumber would not be my first choice for fried rice).

I also try to make fried rice the night after another rice meal. That way, you can make double the rice you need the first night, and put half in the fridge for your fried rice the next day, making you're prep ridiculously easy. I made this batch of fried rice the day after African Peanut Stew.

I hope you like this one as much as we do!

Fried Rice with Tofu

3 teaspoons vegetable oil
3 large eggs, lightly beaten
1/4 teaspoon freshly ground black pepper
Dash of salt
1/2 cup thinly sliced green onions, or yellow onion (I use yellow, since I always have it on hand)
1 teaspoon grated peeled fresh ginger (optional)
2 garlic cloves, minced
3 cups cooked short-grain rice, chilled in the fridge
1 package firm or extra firm tofu, drained of liquid and cut into bite size cubes
1/2 cup low-sodium soy sauce, divided
1/2 teaspoon salt
Vegetable options: 1 1/2 cup sugar snap peas (washed and ends cut), 1 10-ounce package frozen green peas (thawed), 1-2 carrots (peeled and cut into small pieces), 1/2 cup sliced white cabbage, 1 large bell pepper (washed, cored, and sliced), and/or 1 cup bite sized broccoli florets
1-2 tablespoons chopped fresh cilantro (optional)

Do try to make your rice ahead of time (night before, or morning of), then put in the fridge. Not only does it make for faster prep, but cold rice wont be as sticky to work with or soak up all the liquids that you also want the vegetables to absorb.

Place your cubed tofu in a tupperware container and sprinkle with 1/4 cup soy sauce. Place top on the tupperware, and shake the container to coat all the tofu pieces with sauce. Marinate for 20 minutes, or up to 1 day in advance.


Heat 3 teaspoons oil in pan over medium-high heat. Add onions, ginger (optional), and garlic; stir-fry 30 seconds. Add rice and stir 20 seconds to break it up.

Make a hole in the center of the rice, and pour in the eggs; stir the eggs around a little as if you are making scrambled eggs, but dont combine yet with the rice. When egg is mostly cooked, combine with rice.

Add your vegetables and remaining soy sauce; stir-fry 3 minutes to cook the vegetables, stirring often. Add pepper and salt; cook an additional 30 seconds, stirring well to combine. When serving, top with cilantro.

Guten appetit!