Chinese · Dinner
Egg Fried Rice (High-Protein)
Wok-tossed jasmine rice with four beaten eggs and firm tofu, scrambled and folded through with scallion, carrot, peas, garlic, and soy sauce. Finished with sesame oil for a nutty aroma, this bowl is quick, savoury, and lightly charred from high-heat wok contact.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
668Calories
51.8gProtein
31.1gFat
53.4gCarbs
6.1gSugar
5.5gFiber
1289mgSodium
744mgChol
5.9gSat Fat
705mgPotassium
225mgCalcium
7.2mgIron
1.6mcgVitamin B12
10.2mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Press tofu between paper towels for 5 minutes, then dice into small cubes. Beat eggs and set aside with scallion, carrot, and peas.
2
Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add tofu cubes and sear for 3 minutes, turning occasionally, until golden.
3
Pour beaten eggs into the wok over medium-high heat and scramble for 1 minute until soft curds form, then push to the side.
4
Add remaining oil, garlic, and carrot to the wok over high heat and stir-fry for 1 minute until carrot softens and garlic turns pale gold.
5
Add cooled rice over high heat, breaking up clumps, and toss constantly for 3 minutes until grains separate with light char at edges.
6
Add peas, scallion, soy sauce, sesame oil, and white pepper over high heat and toss for 1 minute until peas brighten and rice coats evenly.
7
Plate
Transfer fried rice to a bowl and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g), beaten
- 420g420g firm tofu
- 2 cup370g cooked jasmine rice, cooled
- 4 tbsp60ml vegetable oil
- 44 scallions
- 1/2 cup70g carrot
- 1/2 cup66g frozen peas
- 4 cloves4 cloves garlic
- 3 tbsp46ml soy sauce
- 2 tsp2 tsp sesame oil
- pinch of white pepper
