Egg Drop Soup and Fried Rice

Course Main Course

Cuisine Japanese

Keyword Egg Drop Soup and Fried Rice

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 430kcal

Rinse rice well in cold water and cook according to package directions. (yield 4 cups of cooked rice)
While rice is cooking, prepare tofu and veggies. Gently squeeze out moisture and cut tofu into small cubes.
Chop bok choy, mince garlic, dice carrots, and slice green onions.
Cook eggs : place wok or skillet over medium heat. Add 1 teaspoon sesame oil. Pour in eggs and scramble, until slightly under-cooked. Set aside in a bowl.
Cook tofu: increase heat to med-high, add 1 teaspoon oil. Add tofu. Cook until slightly browned on all sides, stirring little, about 10 minutes. Remove and place in bowl with eggs.
Add 1 tablespoon oil to wok/skillet. Add garlic and carrots, cook 1 minute.
Add cooked rice and stir to evenly coat with oil. Let cook for a few minutes, stirring occasionally, until rice begins to brown.
To the rice, add soy sauce and bok choy. Cook for a couple minutes.
Add peas (thawed), green onions, egg, and tofu. Stir and cook for a few minutes until heated through.
Slice green onions.
Heat vegetable broth, soy sauce, green onions, garlic powder, pepper, and any additional add-ins in saucepan over med-high heat.
Bring to a simmer.
Beat eggs in a bowl.
Slowly pour eggs (1 or 2) into simmering broth while stirring clockwise to create egg ribbons.
Let heat for a minute.
Season to taste with additional salt/pepper if needed.