Vegetarian · Chinese · 40 min
Tofu Fried Rice with Carrots & Peas
- 40 min
- 2–6 servings
- 585 kcal / serving
A light, balanced fried rice with tofu, carrots, and peas that comes together in a straightforward weeknight routine. The mix of eggs, soy sauce, and sesame oil adds savory depth and a touch of fragrance.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ cupbasmati rice
- 2 mediumcarrots
- 1egg
- 1 (12 oz) pkgextra firm tofu
- 1 cupfrozen peas
- 1 clovegarlic
- ½ small bunchgreen onions (scallions)
- ½ mediumyellow onion
- eggs
- yellow onions
From the pantry: salt, soy sauce, toasted sesame oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · small saucepan · stainless steel skillet · stirring spoon · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: tofu
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 mediumcarrots
- 1 clovegarlic
- ½ small bunchgreen onions (scallions)
- ½ mediumyellow onion
- yellow onions
Dairy, eggs & chilled
- 1egg
- 1 (12 oz) pkgextra firm tofu
- eggs
Frozen
- 1 cupfrozen peas
Pantry & dry goods
- ½ cupbasmati rice
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| basmati rice | ½ cup | 1 cup | 1 ½ cups |
| carrots | 2 medium | 4 medium | 6 medium |
| egg | 1 | 2 | 3 |
| extra firm tofu | 1 (12 oz) pkg | 2 (12 oz) pkg | 3 (12 oz) pkg |
| frozen peas | 1 cup | 2 cups | 3 cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the rice under cold running water using a strainer, then drain and transfer it to a small saucepan. Add water and bring to a boil over high heat.
- Once boiling, stir, cover, and reduce the heat to low. Let the rice cook until the liquid is absorbed, about 15–18 minutes, then remove from heat and let it stand, covered, for 5 minutes.
- Wash the carrots and green onions. Peel and dice the carrots; trim and chop the onions. Set both on a plate with the peas measured.
- Heat a skillet over medium-high heat.
- Drain the tofu and cut it into medium dice. Pat dry with paper towels.
- Coat the bottom of the skillet with oil, add the tofu, season with salt, and cook, stirring occasionally, until lightly browned, about 3–4 minutes. Transfer to a plate.
- Add more oil to the skillet, then add garlic, yellow onion, half the green onions, carrots, and peas. Cook, stirring often, until the carrots are tender, about 3–4 minutes.
- In a small bowl, whisk the eggs.
Two tips
- Prep tip: Cook the rice a bit ahead and refrigerate to help it fry more easily.
- Serving tip: Drizzle a little soy sauce or sesame oil at the end for extra flavor to taste.
Nutrition per serving
- Calories
- 585 kcal
- Protein
- 29 g
- Carbs
- 61 g
- Fat
- 27 g
- Fiber
- 7 g
- Sodium
- 168 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.