Next time you're craving Chinese takeout, make this veggie-packed fried rice recipe in about the same time instead. Tofu and eggs give this vegetarian fried rice staying power from protein, and brown rice boosts fiber.

Carolyn Casner
Source:, November 2017


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

371.1 calories; protein 18.1g 36% DV; carbohydrates 38.6g 12% DV; exchange other carbs 2.5; dietary fiber 4.1g 16% DV; sugars 5.7g; fat 16g 25% DV; saturated fat 2.6g 13% DV; cholesterol 93mg 31% DV; vitamin a iu 1972.1IU 39% DV; vitamin c 81mg 135% DV; folate 68.9mcg 17% DV; calcium 176.3mg 18% DV; iron 3.5mg 20% DV; magnesium 62.5mg 22% DV; potassium 348.6mg 10% DV; sodium 653.1mg 26% DV; thiamin 0.3mg 30% DV.