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


Recipe Summary

25 mins
25 mins


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

1 1/2 cups
371 calories; protein 18.1g; carbohydrates 38.6g; dietary fiber 4.1g; sugars 5.7g; fat 16g; saturated fat 2.6g; cholesterol 93mg; vitamin a iu 1972.1IU; vitamin c 81mg; folate 68.9mcg; calcium 176.3mg; iron 3.5mg; magnesium 62.5mg; potassium 348.6mg; sodium 653.1mg; thiamin 0.3mg.

2 medium-fat protein, 1 1/2 fat, 1 1/2 starch, 1 1/2 vegetable