Rice dishes · Korean home cooking

Tofu and egg fried rice

Name: Tofu and egg fried rice
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: Cooked white rice — 2 loosely filled paper cups (300 g); Firm tofu — about 1/2 small block (150 g); Large eggs — 2 eggs; Neutral oil — 1 level tablespoon (15 ml); Spring onion — 1 small stalk (20 g); Carrot — 1/4 small carrot, finely diced (30 g); Soy sauce — 1 level teaspoon (5 ml); Ground black pepper — 1 small pinch

Crumbled firm tofu and fully cooked egg make a soft, mild fried rice. Dry the tofu in the pan first so the grains stay separate instead of becoming wet.

15 min2 servings6 steps

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Cooked white rice2 loosely filled paper cupsOriginal quantity: 300 g
Substitute available
If Cooked white rice is unavailable

Use instead
Cooked brown rice

Substitute quantity
2 loosely filled paper cupsReference quantity: 300 g

Use already cooked rice. The grains will be firmer; do not start with uncooked rice.
Firm tofuabout 1/2 small blockOriginal quantity: 150 g
Essential
Use firm tofu and drain it well. Silken tofu releases too much water for this quick fried rice.
Large eggs2 eggs
Essential
Keep both eggs and cook until completely set. They give the rice its egg flavour and texture.
Neutral oil1 level tablespoonOriginal quantity: 15 ml
Substitute available
If Neutral oil is unavailable

Use instead
Canola or sunflower oil

Substitute quantity
1 level tablespoonReference quantity: 15 ml

Use one unflavoured cooking oil and keep the same cooking heat.
Spring onion1 small stalkOriginal quantity: 20 g
Optional
May be omitted. Skip the spring-onion frying time; the dish will have a milder aroma.
Carrot1/4 small carrot, finely dicedOriginal quantity: 30 g
Optional
May be omitted. Do not replace it with extra sauce; the rice will have less colour and crunch.
Soy sauce1 level teaspoonOriginal quantity: 5 ml
Substitute available
If Soy sauce is unavailable

Use instead
Fine salt and water

Substitute quantity
1/8 level teaspoon salt plus 1 level teaspoon waterReference quantity: 0.75 g salt + 5 ml water

Mix first and add where the soy sauce is added. The flavour will be simpler; do not also add extra salt.
Ground black pepper1 small pinch
Optional
May be omitted for a milder bowl.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Loosen 2 loosely filled paper cups of cooked rice, about 300 g. Drain 150 g firm tofu, pat it dry and crumble it into small pea-sized pieces. Finely dice the carrot, slice the spring onion and beat the 2 eggs in a separate bowl.
Step 1
Step 2

Warm a wide nonstick pan over medium heat and add the crumbled tofu without oil. Stir for 2–3 minutes until visible surface moisture has evaporated. Keep the tofu pale and crumbly; it does not need a deep crust.
Step 2
Step 3

Push the tofu aside. Add 1 level tablespoon neutral oil, the white spring onion and carrot to the cleared side of the pan. Fry for about 1 minute, then fold the vegetables through the tofu.
Step 3
Step 4

Make a small space in the pan and pour in the beaten eggs. Stir for 1–2 minutes until the eggs are fully set with no liquid patches. Combine the yellow egg curds with the pale tofu and vegetables.
Step 4
Step 5

Add the cooked rice and stir-fry over medium-high heat for 2–3 minutes until piping hot and the grains separate. Drizzle 1 level teaspoon soy sauce around the hot pan edge and mix through. When reheating chilled rice, aim for 74°C if checking.
Step 5
Step 6

Turn off the heat and fold in the green spring onion and optional pepper. Taste only after the egg is fully cooked and add no extra salt unless needed. Divide between two bowls and serve immediately; the tofu will remain soft rather than crisp.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Makes 2 modest bowls. The 15-minute time starts with cooked rice and prepared ingredients; cooking rice, thawing frozen ingredients and cooling fresh rice take extra time. A paper cup means 180 ml and is filled loosely. Use a level 15 ml tablespoon and a level 5 ml teaspoon. Never leave cooked rice at room temperature for hours. Cool leftovers promptly, refrigerate and reheat only once until piping hot throughout; use refrigerated rice within 24 hours. For reheated rice, check for 74°C if using a thermometer. Contains soy from tofu and egg; soy sauce may contain wheat. The tofu is crumbled and dried before the egg is added. Replacing the firm tofu with silken tofu changes the moisture balance and is not a direct swap.