If you ever find yourself staring at leftover rice in the fridge and wondering what to do with it, you need this Easy Tofu Fried Rice recipe in your back pocket.
This 6-Ingredient Easy Tofu Fried Rice is the definition of a balanced, quick, all-in-one meal. It comes together in about 10 minutes, uses mostly fridge and freezer staples, and is endlessly customizable based on what you have on hand.
I make this recipe with ingredients I almost always have available: leftover rice, tofu, eggs, frozen vegetables, and soy sauce. Unopened tofu lasts surprisingly well in the fridge (sometimes months depending on the expiration date), eggs keep for weeks, and frozen veggies are always ready when I need them.
It’s kid-friendly, budget-friendly, and packed with protein, some fiber, and veggies in every bite. Plus, everything cooks in a single pan for minimal cleanup!
Ingredients for Easy Tofu Fried Rice (makes 3 servings)
- 2 Tbsp sesame oil or butter, divided
- 1½ cups cooked rice
- ⅔ cup frozen mixed vegetables (I used peas and carrots)
- 2 eggs (omit for vegan, or replace with more tofu or edamame)
- ½ block extra-firm tofu, diced into 1/4 inch cubes
- 1–2 Tbsp soy sauce
- ½ tsp garlic powder (optional)
Instructions for Easy Tofu Fried Rice
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add cooked rice and cook for 3–4 minutes, stirring occasionally.
- Add soy sauce and garlic powder and stir to coat the rice evenly.
- Push the rice to one side of the skillet. Add the remaining tablespoon of oil and scramble the eggs until just cooked.
- Stir in frozen vegetables and tofu. Cook for 2–3 minutes, tossing everything together until warmed through.
- Taste and add additional soy sauce if desired. Serve warm.
Quick & Easy Tofu Fried Rice Recipe (One Pan, 10 Minutes)
Ingredients
Method
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add cooked rice and cook for 3–4 minutes, stirring occasionally.
- Add soy sauce and garlic powder and stir to coat the rice evenly.
- Push the rice to one side of the skillet. Add the remaining tablespoon of oil and scramble the eggs until just cooked.
- Stir in frozen vegetables and tofu. Cook for 2–3 minutes, tossing everything together until warmed through.
- Taste and add additional soy sauce if desired. Serve warm.
Notes
Easy Variations
This recipe is incredibly forgiving. Try- Broccoli, edamame, corn, spinach, or bell peppers instead of mixed vegetables
- Brown rice or quinoa instead of white rice
- Extra tofu for more protein
- A drizzle of sriracha or chili crisp for heat
- Green onions or sesame seeds for serving
Nutrition Info (per serving):
~332 calories, 16 g fat (2 g saturated), 32 g carbs (2 g fiber, 0 g added sugar), 14 g protein
Why You’ll Love This Easy Tofu Fried Rice
- Ready in about 10 minutes
- Great way to use leftover rice
- One pan and minimal cleanup
- Kid-friendly and easy to customize
- Uses simple fridge and freezer staples
- Balanced with protein, vegetables, and carbohydrates
- Great for lunch, dinner, or meal prep
FAQs
Does fried rice work best with leftover rice?
Yes! Day-old rice tends to be drier, which helps it crisp up nicely in the skillet. Freshly cooked rice works too, but the texture may be softer.
Can I make this Easy Tofu Fried Rice vegan?
Absolutely. Simply omit the eggs and add additional tofu or edamame.
What type of tofu should I use?
Extra-firm tofu works best because it holds its shape and adds a satisfying texture.
Can I freeze leftovers?
Yes! Store cooled fried rice in freezer-safe containers for up to 3 months.
How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 4 days.
Can I add more vegetables?
Definitely. This is one of the easiest recipes to bulk up with whatever vegetables you have available
More Quick & Easy Main Dishes You’ll Love
- Easy Creamy Sun-Dried Tomato Gnocchi with Spinach (One Pot Meal!)
- 10-Minute Vegan Dan Dan Noodles (Quick & Flavorful)
- Healthy Caprese Pasta Salad with Butter Beans
- Quick & Easy Lemon Pesto Orzo (One-Pot Meal)
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