We frequently have cooked rice left over, so I frequently prepare this tofu-tofu fried rice recipe. Other vegetables or cooked chicken leftovers are also options. Before you begin cooking, make sure all of your ingredients are ready.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup tofu
- 3 tablespoons soy sauce, divided, or to taste
- 2 tablespoons vegetable oil
- ½ onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 ½ cups cooked rice, or to taste
- 3 eggs
- 1 tomato, chopped
- 1 teaspoon white sugar
- salt to taste
- ground white pepper to taste
Instructions
- Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
- Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
- Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
- Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 3 g |
| Sodium | 776 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! I added some celery and a bit of kale; didn’t add the sugar. Fabulous. Thanks Barbara!
Came out great – perfect leftover dish