2 ratings

Easy Fried Rice

Tofu brings this fried rice to the next level
Courtesy of Eggland's Best

Add tofu to this delicious fried rice recipe to get in some extra, vegetarian-friendly, protein.

Recipe courtesy of Eggland's Best

Ready in
25 m
10 m
(prepare time)
15 m
(cook time)
Calories Per Serving


  • 1 Tablespoon plus 1 teaspoon Canola Oil, divided
  • 2 large Garlic cloves, minced
  • 4 Scallions, greens included, rinsed, trimmed and thinly sliced
  • 1 Tablespoon Ginger, finely minced
  • 4 Cups Brown Rice, cooked
  • 3/4 Cups Red Pepper, finely diced
  • 3/4 Cups cooked, shelled Edamame or frozen Peas
  • 1/2 Cup fresh or frozen, thawed Corn
  • 6 Ounces firm Tofu, cut into 1/4 inch cubes
  • 2 Large Eggland's Best eggs, lightly beaten
  • 5 Tablespoons low-sodium Soy Sauce


Heat 1 tablespoon of oil in a wok or large skillet until very hot.

Add the garlic, scallions and ginger and cook, stirring until softened, about 2-3 minutes.

Add the rice, red pepper, edamame, corn and tofu and cook, stirring until heated through, about 5 minutes.

Make a 3-inch well in the center of the rice mixture.

Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled.

Stir the eggs into the rice mixture, then add soy sauce and stir well.

Serve hot.