Vegetarian · ALWAYS FREE
Carrot, pea & tofu fried rice
Freshly cooked rice is spread briefly to release steam, then stir-fried with tofu, carrot, peas and ginger.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Bring rice and water to a boil in a lidded saucepan. Cover, reduce to low and cook for 15-18 minutes until tender; rest off heat for 5 minutes. Spread on a clean shallow tray for 10 minutes to release steam, then cook immediately. Do not leave rice at room temperature to dry for hours.
- Cut the tofu into small cubes. Heat 0.529 oz oil in a large skillet or wok over medium-high heat. Cook tofu for 8-10 minutes, turning gently, until lightly golden. Transfer to a clean bowl.
- Add remaining 0.353 oz oil and carrot to the pan. Cook 5-7 minutes, then add peas and cook 3-4 minutes or until cooked as directed on their package. Add ginger, garlic and scallions for 30 seconds.
- Add rice, tofu and soy sauce. Stir-fry in two batches if the pan is crowded, for 4-6 minutes until hot throughout and 165°F (74°C). Recombine and divide evenly into four portions. Promptly refrigerate leftovers in shallow containers within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 400 kcal
- Protein
- 17.4 g
- Total carbohydrate
- 57.1 g
- Total fat
- 12.2 g
- Total sugars
- 5.2 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Ingredient states match their named profiles: raw edible produce and proteins, dry grains, drained canned beans and frozen unprepared peas. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted bread wedges, sweet potato rounds, fish cakes, cabbage rolls, breakfast squares and cookies are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Carrot, pea & tofu fried rice: dry white long-grain rice; water; plain extra-firm nigari tofu; carrot; frozen green peas; scallions; canola oil; peeled fresh ginger; peeled garlic; reduced-sodium soy sauce. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Vegan: Complete ingredient review of Carrot, pea & tofu fried rice: dry white long-grain rice; water; plain extra-firm nigari tofu; carrot; frozen green peas; scallions; canola oil; peeled fresh ginger; peeled garlic; reduced-sodium soy sauce. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Carrot, pea & tofu fried rice: dry white long-grain rice; water; plain extra-firm nigari tofu; carrot; frozen green peas; scallions; canola oil; peeled fresh ginger; peeled garlic; reduced-sodium soy sauce. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
