Faster Fried Rice and Egg Drop Soup

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a wok or large skillet over medium-high heat.
  • Add frozen vegetables; stir-fry until heated through, about 2 minutes. Push to edge of wok.
  • Add tofu; cook, pressing to break up into pieces, until heated through and lightly browned, about 4 minutes. Push to edge of wok.
  • Add eggs, stirring to scramble as they cook and separating the curds, about 3 minutes; push to edge of wok.
  • Add rice; stiry fry until heated through, about 2 minutes.
  • Stir together all ingredients; toss with soy sauce and oyster sauce.
  • 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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