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Vegetable & Tofu Fried Rice

Eggs scramble into tender ribbons while ginger and garlic perfume the wok, coating chewy brown rice, crisp snow peas, sweet red pepper, and savory tofu cubes in glossy oyster sauce. Each bite delivers a lively mix of textures and deep, savory flavor.

Recipe and photo by EatingWell, shared here with credit. View the Original

Vegetable & Tofu Fried Rice
Total
33 min
Prep
25 min
Cook
8 min
Serves
4

Nutrition per Serving

Calories
371
Protein
18g
Carbs
39g
Fat
16g
Fiber
4g
Sugar
6g
Sodium
653mg

Ingredients

  • 2 large eggs, beaten
  • 2 tablespoons canola oil, divided
  • 3 scallions, sliced
  • 2 teaspoons grated ginger
  • 2 large cloves garlic, grated
  • 2 cups sliced snow peas
  • 1 cup diced red bell pepper
  • 2 cups cooked brown rice, cooled
  • 1 8-ounce package baked tofu, diced
  • 3 tablespoons oyster sauce

Instructions

  1. Heat a large flat-bottomed carbon-steel wok or large cast-iron skillet over high heat. Coat the bottom with cooking spray. Add eggs; cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and roughly chop.
  2. Add 1 tablespoon oil to the wok (or pan) along with the scallions, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds. Add snow peas and bell pepper; cook, stirring, until just tender, 2 to 3 minutes. Transfer to a large bowl.
  3. Add the remaining 1 tablespoon oil, rice and tofu to the pan; cook, stirring, until hot, about 2 minutes. Return the vegetables and eggs to the pan; add oyster sauce and stir until well combined.