Egg Tofu Fried Rice. Flavorful rice fried with scrambled eggs, smoked tofu with vegetables. An easy and quick recipe ready in less than 30 minutes. Perfect for dinner or lunch!
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I love this egg and tofu fried rice because it's simple, easy and delicious! It's a great vegetarian meal for those who can't consume meat but are able to eat egg. It comes together very quickly, just 30 minutes if you already have leftover cooked rice.
I love this Chinese dish when I'm not craving anything meat heavy. The smoked tofu offers a lot of flavor to the fried rice making it a great plant based protein to enjoy. If you can't find smoked tofu, you can substitute with firm tofu.
Ingredients
Please scroll down to below recipe card for exact measurements.
- Day old cooked jasmine rice
- Eggs
- Smoked tofu: or substitute with extra firm tofu
- Frozen Peas and Carrots
- Onion
- Garlic cloves
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
- Butter: or substitute with dairy-free butter
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Dark soy sauce
- Sesame oil
- Salt and Pepper to taste
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
How to make Egg Tofu Fried Rice
- Break up your day old cooked rice with your hands. Set aside.
- In a small bowl, beat eggs with 1 teaspoon of sesame oil and 1 teaspoon of regular soy sauce together. Set aside.
- In a large pan or large wok set on medium-high heat, add ½ tablespoon of vegetable oil. Fry and scramble eggs until cooked. Remove and set aside.
- Heat another ½ tablespoon of vegetable oil and fry tofu until edges are browned. Remove and set aside.
- Add another ½ tablespoon of vegetable oil, add peas, carrots, onions and garlic. Fry until onions are translucent. Sweep everything to the side.
- Add remaining oil, rice, regular soy sauce, dark soy sauce, sesame oil and butter. Fry until rice is colored brown.
- Toss back in cooked eggs and tofu. Season with salt and pepper to taste. Serve hot and enjoy!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Expert Tips
- Have all your ingredients ready to fry. The last thing you want to do is not be prepared, while your rice is burning in your hot wok. So have all your ingredients prepared so you can just toss them in as you fry your rice
- I like to pre-rinse my frozen peas and carrots. This reduces the amount of cooking times as the water melts the frozen veggies and you're not overcooking your rice
- Butter is so key to making fried rice taste so good! Trust me on this one.
FAQ
I have found the best results in using leftover cooked long grain jasmine rice for any Chinese style fried rice. The long grain makes it really easy to incorporate all the ingredients together without breaking apart. The taste is also incredible as it really soaks up the flavours of the other ingredients. Traditionally, this is the rice that is used for most Cantonese style fried rice recipes.
Yes, I usually give the rice a few rinses until the water is clear before cooking it in the rice cooker. This removes any dirt or excess starch.
Unfortunately this means it was overcooked for too long on low to medium heat or you used same day fresh cooked. It's best to use day old cooked rice that has been in the fridge as the cold air dries out the moisture. If you want to use freshly cooked rice, spread it out in an even layer on a large baking sheet and freeze it exposed to the cold air for 45-60 minutes. Then break it up with clean oiled hands and fry it on medium-high heat.
Other Recipes You May Like!
- Kimchi Fried Rice
- Vegan Mushroom Kimchi Fried Rice
- Chinese Chicken Fried Rice
- Chicken Pineapple Fried Rice
📖 Recipe
Quick & Easy Egg Tofu Fried Rice
Ingredients
- 2 cups cooked jasmine rice day old
- 2 large eggs beaten
- 3.5 oz smoked tofu or sub with firm tofu (diced)
- ¼ cup peas frozen kind, rinsed with water and strained
- ¼ cup diced carrots frozen kind, rinsed with water and strained
- ¼ onion finely diced
- 2 cloves garlic minced
- 2 tablespoon vegetable oil or any neutral oil
- 1 tablespoon butter or sub with dairy-free butter
- 1.5 tablespoon regular soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoon sesame oil
- salt to taste if needed
- black pepper to taste if needed
Instructions
- Break up your day old cooked rice with your hands. Set aside.
- In a small bowl, beat eggs with 1 teaspoon of sesame oil and 1 teaspoon of regular soy sauce together. Set aside.
- In a large pan or large wok set on medium-high heat, add ½ tablespoon of vegetable oil. Fry and scramble eggs until cooked. Remove and set aside.
- Heat another ½ tablespoon of vegetable oil and fry tofu until edges are browned. Remove and set aside.
- Add another ½ tablespoon of vegetable oil, add peas, carrots, onions and garlic. Fry until onions are translucent. Sweep everything to the side.
- Add remaining oil, rice, regular soy sauce, dark soy sauce, sesame oil and butter. Fry until rice is colored brown.
- Toss back in cooked eggs and tofu. Season with salt and pepper to taste. Serve hot and enjoy!
Sheena
My kids and I loved this! Thanks for sharing.
christieathome
Happy it worked out for the family! Thanks so much for making my recipe!
Heidi | The Frugal Girls
This is one tasty amazing fried rice and I love how it can be prepared in just 30 minutes. I think I just found a new weeknight dinner winner!
Barbara Parsons
I've made this several times now--sometimes changing out the veggies and sometimes adding some diced chicken in place of the tofu. It is a consistent palate pleaser. The instructions are so clear that it is "a walk in the park" to make it. In fact, I'm making it again tonight.
christieathome
Aw thanks so much for this kind review Barbara! I am really happy that you've made my recipe several times! It makes me really happy to hear. Diced chicken and swapping out the veggies is such a great idea. I hope you enjoy it again tonight! Have a great day! - Christie
Emily
I'm so grateful that I found this website! You do an amazing job creating authentic flavor profiles and doing so in a way that novice/intermediate chefs can follow. Thank you!
What is the best way to crisp up the tofu in this recipe?
christieathome
Thank you so much Emily! That's so kind of you to say! I really appreciate your comment! The best way to crisp up that tofu is frying it in the pan first in some oil over medium heat for 10-15 minutes to ensure all sides are brown and crispy before adding it to your fried rice. Hope this helps!
Linda
Delicious! Easy to make and I will be making again.
Brian
Just delicious! I made this the other day with some leftover rice in the fridge and it was so good as a meatless meal!