This stir-fried rice featuring tofu and carrots comes together in only ten minutes when you make the rice ahead of time. Cook up a pot of brown rice on the weekend, and save some to make this dish later in the week.


  • 10 ounces extra firm tofu, drained and cut in small cubes
  • 2 cups thinly sliced carrots
  • 2 large eggs
  • 3 cups cooked brown rice (from 1 cup raw rice)
  • 1/4 cup teriyaki sauce
  • 1 tablespoon canola oil


  1. In a large wok or sauté pan, heat the oil for a few seconds over medium-high heat. Add the tofu and stir. Fry the tofu until crispy and browned, for about 4 minutes, scraping the bottom of the pan with a metal spatula.
  2. After the tofu is golden, add the carrots and stir for 30 seconds.
  3. Quickly add the eggs, then crumble the cooked rice on top, and pour the teriyaki sauce over that. Start stirring, coating the rice and carrots with egg and sauce. Stir until the eggs are cooked and no longer shiny and wet. Serve hot.

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