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. Source:, November 2017

Carolyn Casner


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 calories; 16 g total fat; 2.6 g saturated fat; 93 mg cholesterol; 653 mg sodium. 349 mg potassium; 38.6 g carbohydrates; 4.1 g fiber; 6 g sugar; 18.1 g protein; 1972 IU vitamin a iu; 81 mg vitamin c; 69 mcg folate; 176 mg calcium; 4 mg iron; 63 mg magnesium;