Fried rice is one of those dishes I always turn to when I want something quick, comforting, and endlessly customizable. This version is loaded with colorful vegetables — carrots, mushrooms, napa cabbage, corn, peas, and scallions — plus eggs and tofu for a big boost of protein. Everything gets tossed together in a hot pan with savory soy sauce and nutty sesame oil, creating that irresistible balance of flavor and texture. It’s the kind of meal that comes together in one pan, makes the most of leftover rice, and feels every bit as satisfying as takeout — but fresher and healthier.
Protein-Packed Veggie Fried Rice
A quick and flavorful stir-fry made with rice, eggs, and tofu, plus a colorful mix of carrots, mushrooms, napa cabbage, scallions, corn, and peas. Tossed with savory soy sauce and nutty sesame oil, this hearty one-pan dish is packed with protein and veggies. A satisfying, better-than-takeout meal you can whip up at home.
Ingredients
- 3 tbsp avocado oil divided
- 1 large carrot cut into 1/2 inch cubes
- 6 shitake mushrooms cut into 1/2 inch cubes
- 2 napa cabbage leaves in half lengthwise, and then thinly sliced
- 1 8oz package of firm tofu cut into 1/2 inch cubes
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 3 large eggs
- 3 tbsp soy sauce divided
- 3 tsp sesame oil divided
- 2 cups cooked medium grain rice ideally leftovers
- 2 scallions thinly sliced
Instructions
- If you don't have pre-cooked rice, this is how I like to make my rice: In a small non-stick sauce pan, add 3/4 cup of uncooked medium grain Japanese rice (rinsed); 1¼ cup water; 1 tsp salt and 1/2 inch of peeled ginger if you like that flavor. Bring the water to a boil, cover the pot and turn to low. Cook 18 minutes and turn off the heat. Keep covered for 10 minutes. Then take the rice and spread it out on a 1/4 sheet tray and put it in the fridge to dry out. The trick with fried rice is having your ingredients as dry as possible so that you have a crispy texture, not a soggy one.
- Make sure to have all of your ingredients chopped and ready to cook, because this recipe goes fast. In a wok or cast iron pan on medium-high heat, add 2 tbsp of avocado oil and allow to heat up. Then add the carrots and mushrooms first because they have the most amount of water to release. Season with a pinch of salt and cook about 3-5 minutes, turning with a spatula once or twice.
- Add the tofu cubes and let them get crispy on one side, don't move them around, about 3 minutes, Then add in the napa cabbage, corn and peas and cook for 1 minute.
- In a small bowl whisk together 3 eggs, 1 tbsp of soy sauce and 1 tsp of sesame oil. Make some space in the pan and pour in the egg mixture and let it cook. Once it begins to solidify, move it around and then mix it together with the vegetable mixture.
- Add in the rice, remaining 2 tbsp of soy sauce and 2 tsp of sesame oil and toss to coat everything together. Turn off the heat and mix in scallions. Serve immediately while it's hot.