“When making fried rice, it's best to allow the cooked rice to cool completely before proceeding with the rest of the recipe.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a wok or large skillet over medium-high heat.
  2. Add frozen vegetables; stir-fry until heated through, about 2 minutes. Push to edge of wok.
  3. Add tofu; cook, pressing to break up into pieces, until heated through and lightly browned, about 4 minutes. Push to edge of wok.
  4. Add eggs, stirring to scramble as they cook and separating the curds, about 3 minutes; push to edge of wok.
  5. Add rice; stiry fry until heated through, about 2 minutes.
  6. Stir together all ingredients; toss with soy sauce and oyster sauce.
  7. For egg drop soup, heat chicken broth to a boil in a small saucepan. Drizzle in beaten eggs while stirring broth to create egg noodles; season with pepper to taste. Serve in small bowls alongside fried rice.

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