Takeout? Forget about it! Tofu Fried Rice

Hello friends!


In case you were not aware, I do not appreciate Mondays, Tuesdays, Wednesdays, and really Thursdays only get a little bump because they are so near Fridays.

I think we really need to approach the idea of a 4 day work-week, with Wednesday being a true “break” from work with,


no work!

Betcha I could run for President with that idea. 😉

Tofu Fried Rice Recipe - On Sugar Mountain

As I continue to get used to the whole “never-going-to-school-again” and “work-is-sort-of-exhausting” thing, I find that I more and more turn to my dinners for comfort.

Unhealthy relationship with food, you say?

Then I say, GOOD DAY TO YOU!

Food is all about comfort, and no one is going to tell me otherwise. After a long day at work we all need a little pick-me-up. For my boyfriend it could be a precious thirty minutes of a video game, for my mom it could be perusing a magazine or watching Thursday night football…

for me, it’s takeout food.

And now, ladies and gentlemen, may I present….

takeout at home!

(cheers, whoops, high-fives)

I am a sucker when it comes to take-out. Now that I live in a town with several great Thai, Chinese, and Japanese restaurants within walking distance of my home, I find that I quickly fall prey to picking up take-out instead of making dinner.

Tofu Fried Rice Recipe - On Sugar Mountain

Having promised myself I would spend less money on such things, I sought comfort from my cookbooks and found this recipe for Tofu Fried Rice in The New Way to Cook Light by Cooking Light Magazine.

Friends, this is the kind of rice recipe I could live off of for the rest of my life.

It’s so easy I can barely handle it!

The one change I did make, however, was to sub out the “instant rice” (ew) for day old cooked white rice. I made a giant batch in my rice cooker for the Simple Red Rice and Beans recipe earlier this week, and simply let the excess cool and stored it in the fridge til it was time for takeout.

I dislike instant rice immensely; it’s just something about the texture that puts me off any recipe that includes it. I’m all for convenience, my friends, but not when it ends up transforming my meal into mush.

No one likes mush.

Tofu Fried Rice Recipe - On Sugar Mountain

Tofu Fried Rice - On Sugar Mountain

But once I switched that out, the recipe was absolutely AMAZING. Cooking with tofu is incredibly easy (this was the first time for me) and makes for a hearty vegetarian meal. If you leave out the eggs, I think it even classifies as vegan, in case you can resist the lure of bacon on a daily basis are into that.

This is so easy (and versatile!) I can see it becoming a weeknight staple. Bravo Cooking Light! You have officially saved me oodles of dollars on takeout menus.

Hope you all have a lovely weekend; I’ll be back on Monday with a meal that redefines comfort food. 😉 So be sure to pop on over!

Happy Baking!

OSM Signature

Takeout? Forget about it! Tofu Fried Rice


Why order takeout when you can make this simple, savory tofu fried rice right in your own kitchen?

  • 4 cups cooked day-old white rice
  • 2 tbsp vegetable oil
  • 1 (14 oz) pkg firm tofu, drained and cut into (1/2-inch) cubes
  • 2 eggs, lightly beaten
  • 1 cup sliced green onions
  • 1 cup frozen peas and carrots, thawed
  • 2 tsp minced garlic
  • 1/2 tsp ground ginger
  • 2 tbsp white wine or rice wine (whichever you have on hand)
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1/2 tsp sesame oil
  1. Heat 1 tbsp of the vegetable oil in a large wok or skillet over medium-high heat. Add tofu and cook 4-6 minutes or until lightly browned, stirring occasionally. Remove tofu from pan and return pan to stovetop.
  2. Add eggs to pan and cook 1 minute or until scrambled. Remove from pan and set aside.
  3. Add the other 1 tbsp vegetable oil to the pan and add green onions, peas and carrots, garlic, and ginger and saute for 2 minutes.
  4. While vegetables cook, mix sake/white wine, soy sauce, hoisin sauce, and sesame oil in a small bowl. Add cooked rice to pan and cook 2 minutes, stirring constantly.
  5. Finally, add tofu, egg, and soy sauce mixture back to the pan and cook 30 seconds, stirring constantly.


  1. says

    You would get my vote if you ran for President on a No Work Wednesdays platform!! These pics are great! I’m dying for fried rice now and it’s not even lunchtime yet!

  2. says

    Your fried rice looks so amazing I just want to tuck right into it! BRAVO!!! I’ve never thought to use tofu in rice, but now that you’ve mentioned it, I might!! sending love xoxo

  3. Cassie says

    I can’t wait to try this! Since becoming a vegetarian again I realized how bummed I would be without fried rice, but I don’t have be bummed anymore! And let me just say I usually skip over the blog content and get right to recipe, but you’re funny so I read the whole thing :]]

  4. Linda says

    Just wanted to tell you how much I love this recipe and so did my husband. I made this tonight for dinner and it was great. we’ll be haing it again. Thanks for sharing.

  5. says

    We made this for dinner tonight and loved it! The meal came together perfect for a weeknight and was delicious. The only change I’ll make next time is adding a bit more sauce…I like things a little coated :)

  6. Shan says

    Delicious! The only thing I did differently was to scoot the rice/veggies to the side of the pan, leaving bare pan in the middle, started to scramble the eggs in there, then mixed everything together to coat and finish cooking the egg. Oh, and I used brown rice. Delicious, greater than the sum of its parts. Fried rice isn’t rocket science, but this sauce was delicious. Thanks for the recipe!

  7. Laiba says

    could I use rice vinegar instead of rice wine? And if it can be substituted how much would I need to use (I’m a bit of novice when it comes to cooking).


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