Tofu Broccoli Fried Rice
A full-cook vegetarian dinner with tofu, brown rice, broccoli, carrots, peas, eggs, and low-sodium soy sauce for two adults and two children.
- dinner
- family-meal
- fried rice
- Healthy
- kid-friendly
- plant-based
- tofu
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
extra-firm tofu, drained and cut into 1/2-inch cubes · 14 Ounce
Simple Truth Organic® Firm Tofu
100%
Details
carrots, diced · 1 Cup
Carrots
95%
Details
ready-to-heat cooked brown rice · 4 Cup
Kroger® 90 Second Whole Grain Brown Rice
67%
Details
broccoli florets, cut into small pieces · 3 Cup
Kroger® Broccoli Florets 12 Oz
66%
Details
frozen peas, thawed · 1 Cup
Kroger® Frozen Sweet Green Peas
42%
Details
low-sodium soy sauce · 0.25 Cup
Kikkoman® Less Sodium Soy Sauce
20%
Details
garlic, minced · 2 Count
Garlic
Sale
20%
Details
toasted sesame oil · 2 Teaspoon
International Collection Toasted Sesame Oil
4%
Details
canola oil · 2 Tablespoon
Kroger® Pure Canola Oil
3%
Details
large eggs, beaten · 3 Each
Kroger® Grade A Large White Eggs
2%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- extra-firm tofu-14 oz
- ready-to-heat cooked brown rice-4 cups
- broccoli florets-3 cups
- carrots-1 cup
- frozen peas-1 cup
- large eggs-3 each
- low-sodium soy sauce-1/4 cup
- canola oil-2 tablespoons
- toasted sesame oil-2 teaspoons
- garlic-2 cloves
Drain and pat dry the tofu, then cut it into 1/2-inch cubes; cut the broccoli small, dice the carrots, thaw the peas, mince the garlic, and beat the eggs.
Keep the chef's knife angled away from fingers while cutting vegetables and tofu.
Wash hands, the cutting board, and the knife after handling raw eggs.
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat; add the tofu and cook 5 to 6 minutes, turning until golden on several sides, then transfer to a plate.
Use caution with hot oil to avoid splatter burns.
Add 1 teaspoon canola oil to the skillet; pour in the eggs and scramble just until set, about 1 minute, then transfer to the plate with the tofu.
Cook the eggs until fully set.
Add the remaining 2 teaspoons canola oil to the skillet; cook the broccoli and carrots for 3 to 4 minutes, stirring often, until bright and crisp-tender.
Stir in the garlic and peas; cook for 1 minute until fragrant and warmed through.
Add the brown rice and break up any clumps with the spatula; stir-fry for 3 to 4 minutes until the rice is steaming hot.
Use care when adding rice to the hot skillet to prevent oil splatter.
Return the tofu and eggs to the skillet; add the low-sodium soy sauce and sesame oil, then toss until evenly coated and cook 1 to 2 minutes until hot throughout.
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