Japanese · Dinner
Fried Rice with Egg (High-Protein)
Japanese-style fried rice built on cold jasmine rice, scrambled eggs, crumbled firm tofu, and edamame for protein. Garlic and scallions bring savoury depth, while a soy-mirin glaze and sesame oil finish the dish with nutty aroma.
$4
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
612Calories
52.3gProtein
26.4gFat
58.1gCarbs
5.3gSugar
8.2gFiber
1150mgSodium
389mgChol
4.9gSat Fat
780mgPotassium
310mgCalcium
6.8mgIron
0.9mcgVitamin B12
6mgVitamin C
vegetarian
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Press tofu between paper towels for 5 minutes, crumble into small curds, mince garlic, and slice scallions.
2
Heat 1 tsp vegetable oil in a wok over medium heat; scramble the eggs for 1 minute until just set but glossy, then transfer to a plate.
3
Add remaining oil to the wok over medium-high heat; stir-fry the crumbled tofu for 3 minutes until the edges turn golden.
4
Add garlic and white scallion parts; cook for 30 seconds over medium-high heat until fragrant, then add rice, breaking up clumps; stir-fry over high heat for 3 minutes until grains separate and catch slightly at the edges.
5
Fold the scrambled egg back into the wok along with edamame, soy sauce, mirin, and sesame oil; toss for 1 minute over high heat until evenly coated.
6
Plate
Transfer to a bowl, scatter with green scallion tops and toasted sesame seeds, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g firm tofu
- 2 cup300g cooked jasmine rice, cold
- 44 large eggs
- 1 cup150g shelled edamame, cooked
- 4 cloves4 cloves garlic
- 44 scallions
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp mirin
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp vegetable oil
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp toasted sesame seeds, for garnish
