Hi, this is Madeline. My husband and I cook a lot on weekends.
We like to make side dishes and lunchboxes in bulk ahead of time and portion them out for the week, which takes a huge mental load off on busy weekdays.
Since we cook together, it doesn’t even take that long.
This weekend we made tofu and egg fried rice along with tuna kimchi fried rice for our lunchboxes.
Let me start by sharing the tofu and egg fried rice recipe.
Ingredients
- Cooked rice – 4 bowls
- Tofu – 2 blocks
- Eggs – 9
- Carrots – 2
- Green onion – 150g (about 5.3 oz)
- Chicken stock – 2 T (powdered or liquid chicken bouillon works)
- Seasoned salt – to taste (Korean flavored salt; regular salt can be substituted)
- Pepper – to taste
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Finely chop the carrots and green onion.
2Drain the tofu in a sieve, pressing and mashing it to remove excess moisture.
3Add the tofu to a pan and cook over medium-low heat to evaporate any remaining moisture.
TipOnce most of the moisture has evaporated, the tofu will look like this.
4Once the tofu’s moisture has evaporated, add all the carrots and stir-fry over medium-low heat, seasoning with a bit of seasoned salt at this point.
5In a bowl, add the 4 bowls of rice and pour the beaten eggs over it.TipUse rice that has cooled down – if the rice is too hot, the eggs will cook on contact instead of coating it evenly.
6Add 2 T of chicken stock and mix well.
7Pour the egg-coated rice into the pan with the stir-fried carrots and tofu, and stir until the eggs are fully cooked.
TipUsing two spatulas like this makes it much easier to stir-fry everything evenly.
8Once the rice grains look light and fluffy, turn off the heat and mix in the green onion and pepper to taste.TipAdding both black and white pepper gives the fried rice even more depth of flavor.
With tofu, eggs, and carrots all in one dish, this fried rice is nutty, satisfying, and nutritious.
It also makes a great option if you’re watching your diet.
Ingredients
- Cooked rice – 4 bowls
- Tofu – 2 blocks
- Eggs – 9
- Carrots – 2
- Green onion – 150g (about 5.3 oz)
- Chicken stock – 2 T (powdered or liquid chicken bouillon works)
- Seasoned salt – to taste (Korean flavored salt; regular salt can be substituted)
- Pepper – to taste
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Finely chop the carrots and green onion.
- Drain the tofu in a sieve, pressing and mashing it to remove excess moisture.
- Add the tofu to a pan and cook over medium-low heat to evaporate any remaining moisture.
Tip.Once most of the moisture has evaporated, the tofu will look like this. - Once the tofu's moisture has evaporated, add all the carrots and stir-fry over medium-low heat, seasoning with a bit of seasoned salt at this point.
- In a bowl, add the 4 bowls of rice and pour the beaten eggs over it.
Tip.Use rice that has cooled down - if the rice is too hot, the eggs will cook on contact instead of coating it evenly. - Add 2 T of chicken stock and mix well.
- Pour the egg-coated rice into the pan with the stir-fried carrots and tofu, and stir until the eggs are fully cooked.
Tip.Using two spatulas like this makes it much easier to stir-fry everything evenly. - Once the rice grains look light and fluffy, turn off the heat and mix in the green onion and pepper to taste.
Tip.Adding both black and white pepper gives the fried rice even more depth of flavor.
