Faster Fried Rice and Egg Drop Soup

Total Time
20mins
Prep 5 mins
Cook 15 mins

When making fried rice, it's best to allow the cooked rice to cool completely before proceeding with the rest of the recipe.

Ingredients Nutrition

Directions

  1. Heat the oil in a wok or large skillet over medium-high heat.
  2. Add frozen vegetables; stir-fry until heated through, about 2 minutes. Push to edge of wok.
  3. Add tofu; cook, pressing to break up into pieces, until heated through and lightly browned, about 4 minutes. Push to edge of wok.
  4. Add eggs, stirring to scramble as they cook and separating the curds, about 3 minutes; push to edge of wok.
  5. Add rice; stiry fry until heated through, about 2 minutes.
  6. Stir together all ingredients; toss with soy sauce and oyster sauce.
  7. For egg drop soup, heat chicken broth to a boil in a small saucepan. Drizzle in beaten eggs while stirring broth to create egg noodles; season with pepper to taste. Serve in small bowls alongside fried rice.

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