Fried Brown Rice with Tofu and Vegetables

by Sarah on September 6, 2012

Hey yo!  I’m alive.  And not working on the kitchen or other work for once. Remember, I may have mentioned that my older kid is a vegetarian these days.  And honestly, I’m not too sad about it, because after my husband’s latest Baconfest event, I kind of needed to take a break from bacon…..


Ha ha.  No really.  I don’t mind going meatless most of the time.  And this is one of those dishes where you end up fat and happy after dinner.  Who needs meat?

Well, I do.  Sometimes.

We’ve gone over this whole stir-fry thing a million times.  It’s about ten thousand times easier to do it when you’ve prepared all your ingredients and separated them into different bowls, according to their cooking times.  All the stuff that takes longer goes in one bowl.  The stuff that only takes a minute goes in another bowl.  Et cetera, et cetera.

Then just go for it!  In order, of course.  Oh, and don’t forget to cook the rice the day before.  It needs to be old!  I don’t know why, something about the old rice keeps it from sticking all together.

Man, what is it about fried rice?  It is so dang good.  It’s kind of addicting.  It’s one of those dishes that we all fight over the leftovers.

I guess I should make it more frequently.

I will!  When I have a stove again.

Here are some of my other fried rice recipes–just in case you wanted to check them out.  Now, which recipe to choose?

Craig Claiborne and Virginia Lee’s Fried Rice

Uncle Woody’s Fried Rice

Fried Brown Rice with Tofu and Vegetables


  • 6 cups cooked, day old brown rice
  • 1 cup button or cremini mushrooms, quartered
  • 1 1/2 cup firm tofu, cubed
  • 1 cup sugar snap peas, cut in half on the bias
  • 1 cup asparagus, cut into 1-inch lengths on the bias
  • 1/2 cup carrot, cut into small dice
  • 1 small bunch green onions, sliced--green and white separated
  • 1 Tbsp minced garlic
  • 2 Tbsp minced ginger
  • 2 cups Romaine lettuce, cut into chiffonade (strips)
  • 1 cup cilantro, chopped
  • 2 eggs, scrambled
  • vegetable oil
  • Sriracha, to taste
  • Soy sauce, approximately 3 Tbsp, or to taste
  • Oyster sauce (optional), 1 Tbsp or to taste


  • Heat your wok or large saute pan over high heat. Add 2 Tbsp oil. When oil is begins to smoke, add tofu and stir until just beginning to brown. Remove from heat.
  • Add another Tbsp oil, if needed. When it is hot, add ginger, garlic and the white part of the green onions. Stir constantly. When you can smell the garlic, add carrots.
  • After a minute or two, add the mushrooms and stir fry. Add snap peas and asparagus. Stir fry a few more minutes. When the vegetables are slightly tender, but still crisp, remove from wok into a bowl or platter.
  • Add another Tbsp of oil, if needed. Add the rice to the wok to heat through, stirring constantly. Add 2-3 Tbsp soy sauce. Keep stirring. When rice is hot, push it to the side.
  • Add the scrambled eggs to the empty side of the wok and stir until they are beginning to solidify. Stir the rice into the eggs.
  • Add back all of the vegetables and tofu.
  • Add the lettuce, cilantro and the tops of the green onions. Stir through.
  • Season the mixture with Sriracha and more soy sauce to your taste.

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