Hands-On Time
20 Mins
Total Time
20 Mins
Yield
4 servings (serving size: 1 1/2 cups)

Bring a favorite takeout dinner packed with fresh veggies and tofu to the table in about 15 minutes.

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat.

Step 2

While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.

Step 3

While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions, if desired.

Chef's Notes

Using frozen peas and carrots plus bottled minced garlic and ginger speeds up preparation of this simple Chinese standby. Keep any leftover sake tightly capped in the refrigerator for up to three weeks, or you can substitute a tablespoon of rice wine vinegar for the sake.

Ratings & Reviews

Forget it

TianaD
May 19, 2016
None of the recipes in this series are as "comfort food" as authentic fried rice. If you like the fried rice at your local Chinese takeout, buy it. Or, make your own from the many recipes on the net.

SuzanneM's Review

my2jlove
February 04, 2015
A good basic recipe, tasty, easy to prepare and using ingredients easy to come by. I used sticky rice (cold for best results), and added mushrooms, snap peas for color and crunch, bean sprouts and subbed the sake with rice vinegar (I like the tang). I had trouble getting the tofu to brown and crisp even though I drained it thoroughly, so it was a little mushy, and not as pretty. I do recommend having everything prepped in advance. I like other reviewers' suggestions of chili garlic sauce for a peppier flavor, and cilantro or basil as a garnish. I love recipes like this that are so accommodating of variations.

daneanp's Review

Richard
September 03, 2014
3 1/2 stars. We liked it and would have it again.

newbiefoodie3's Review

user
July 22, 2014
Meh. It's not terrible, but if you think this qualifies as a satisfactory replacement for your friendly neighborhood Chinese take-out place, you need to find a new friendly neighborhood Chinese take-out place. (Source: I'm obsessed with Chinese food.) About two tablespoons of sriracha is the only thing that made it palatable.

mozahh's Review

promogal
June 21, 2014
An easy recipe but i didnt like it as much. Wont be making it again

Lizzie27's Review

bklynrn
February 20, 2014
Loved this! As my husband isn't a tofu fan, I first added rotisserie chicken which was just okay. Then I tried spicy turkey sausage and it was awesome!! Definitely an easy go to during the week!

promogal's Review

doreaj88
October 30, 2013
Excellent! Great flavor. I used 1 cup uncooked rice & felt it was the right ratio as an entree. If you are using as a side-dish and want it to make "a lot" then 2 c. uncooked will work better.

AngieBruce's Review

JulieRae97
September 30, 2013
I loved this recipe and will be making it again! I subbed out the tofu and used lentils instead. They fit beautifully into this recipe and add a nice punch of protein and fiber. I also used brown rice instead of white. I think I will double the sauce next time for a little more flavor, but really enjoyed this one overall!

DJHIXSON411's Review

Lizzie27
September 30, 2013
eggs is not vegetarian

itravel's Review

Stellababe
September 05, 2013
This needs some tweaking but isn't that the fun? Should have read comments esp the one about rice wine vinegar not the same as sake and a good sub would be white wine or sherry. Thank you. I have to try this again NOT using vinegar. I also added chili sauce because otherwise it would be boring. I didn't use min rice rather I had left over basmati rice which was why I made this to use it up! I used leek instead of green onion but that really isn't much different so not important. The best thing I added was fresh cilantro when I served it and that along with hot sauce made this a recipe I would make again.