Vegetable & Tofu fried rice



  • 1 tablespoons olive oil, divided
  • 3 scallions, sliced
  • 2 teaspoons grated ginger
  • 2 large cloves garlic, grated
  • 2 cups sliced snow peas
  • 1 cup diced red bell pepper
  • 2 cups cooked brown rice or white rice, cooled
  • 1 8-ounce package baked tofu, diced
  • 1 tablespoon low-sodium soya sauce


  • The number of ingredients can change as per the number of people being served.
  • If you like you can change the style and make modifications to the mentioned ingredients and recipe.


  1. Heat a large flat-bottomed carbon-steel wok or large cast-iron skillet over high heat. Place 1 teaspoon of oil in the wok (or pan) and add the scallions, ginger, and garlic. 
  2. Cook, stirring, until the scallions have softened, approximately 30 seconds. Include snow peas and bell pepper; cook, stirring, until just tender, for 2 to 3 minutes. 
  3. Transfer the mixture to a spacious bowl. Introduce the remaining 1 teaspoon of oil, rice, and tofu to the pan. Cook, stirring, until hot, around 2 minutes.
  4. Reincorporate the vegetables into the pan, add low-sodium soy sauce, and stir until thoroughly combined.
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