Vegetable Fried Rice with Tofu

by Lauren on September 27, 2011

When I was little, one dish my dad would make often was fried rice.  He spent hours in the kitchen chopping ridiculous amounts of veggies all to make one gigantic batch of the best fried rice I have ever had.  I’m still not sure of his secret but I’d like to think I learned a few things about make this dish with my many years of experience of taste testing.

Even though my taste has changed over the years, I still find this dish to be a huge crowd pleaser.  Every time I make this at home, Toly comments that it is one of his favorites.  It’s also so easily adaptable. You can add the veggies you prefer, the protein of your choice and keep it pretty healthy by controlling the sodium, oil and fat.

Vegetable Fried Rice with Tofu



  • 2 cups cooked brown rice
  • 2 tablespoons olive oil, divided
  • 1 (14-ounce) package firm tofu, drained, pressed and cut into (1/2-inch) cubes
  • 2 large eggs, lightly beaten
  • 1 cup chopped broccoli
  • 1/2 cup sliced carrots
  • 1/2 cup chopped red pepper
  • 1 cup frozen edamame and chic peas (drained)
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon bottled minced fresh ginger
  • 2 tablespoons sake (rice wine)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1/2 cup chopped pineapple
  • sesame seeds (optional)


  • Cook rice according to package directions, omitting salt and fat.oil to pan.
  • Prepare tofu by mixing 1 tablespoon of soy sauce and 1 tablespoon of hoisin sauce in a bowl.  Add tofu and stir to coat.  Place tofu on a coated baking sheet and broil for 5-7 min on one side, flip and broil another 3-5 min on the other side.  Take out of oven and set aside.
  • Add 1 tablespoon of oil to a pan and heat on medium high.  Add broccoli, peppers, and carrots. Sauté until soft (about 7 min).  Add garlic, edamame and chic peas and cook for another 5 min.  Remove veggies from the pan and set aside.
  • Add 1 another tablespoon of oil to the same pan you cooked the veggies in.  Add cooked rice, remaining soy and hoisin sauce.  Cook for about 5 min until browning begins.  Make a well in the center of the rice and add eggs.  Let the eggs cook into the rice for another 3 minutes.
  • Add the veggies, tofu, pineapple to the rice mixture.  Stir everything together and heat through.  Top with sesame seeds if desired.

My rice may be organic and brown now, but this dish is just as fantastic now as it was back then.

11 thoughts on “Vegetable Fried Rice with Tofu”

  1. Erica says:

    nom nom! One of my favorite dishes too! The egg is so key. Hope your week is treating you well

  2. Hubba Hubba!! This is a mean looking meal, I love it!!! I think I should start making more rice dishes with this fall weather popping up!!


  3. Karen says:

    Looks amazing Lauren!! There are so many days when I wish that I could just come over to your house for breakfast, lunch and dinner!

    1. Lauren says:

      Anytime girl! 🙂 Let’s do lunch next week. 🙂

  4. This recipe sounds wonderful! Perfect way to clean out the fridge as well with all of those great veggies!

  5. Danielle says:

    Hi Lauren,
    I am loving all of the recipes. But I have a tiny request. Do you mind putting the approximate serving size for your recipes? For someone who is trying to watch their portions, it is nice to take the guess work out of how many people or portions the recipes are for…If it’s too much trouble, no worries..just thought I would ask 🙂


    1. Lauren says:

      Hey Danielle!
      Sure!! I usually have no idea of the serving sizes because I’m never really concerned but most of my recipes are 2-4 servings. This particular rice dish probably turned out to be around 4 servings (1 C each). I’ll keep this in mind for future recipes though.

  6. Sami says:

    can you please come cook for me? (:

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