Ingredients
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½ cup tofu
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3 tablespoons soy sauce, divided, or to taste
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2 tablespoons vegetable oil
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½ onion, finely chopped
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1 carrot, peeled and finely chopped
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2 ½ cups cooked rice, or to taste
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3 eggs
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1 tomato, chopped
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1 teaspoon white sugar
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salt to taste
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ground white pepper to taste
Directions
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Combine tofu and 2 tablespoons soy sauce in a bowl and marinate while you prepare the rest of the ingredients.
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Heat oil in a skillet over medium heat. Add onions and carrot; cook until lightly browned, about 5 minutes. Add tofu and marinade and cook for 2 to 3 minutes, stirring occasionally. Stir in rice and cook for 3 minutes while stirring.
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Move all ingredients to one half of the skillet and crack eggs into the empty half. Cook for 2 minutes until eggs start to set. Mix eggs and the rest of the ingredients until well combined. Season with remaining soy sauce and sugar; mix well.
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Stir tomato into the skillet; cook and mix for 1 minute. Season with salt, white pepper, and more soy sauce if desired.
Nutrition Facts (per serving)
313 | Calories |
12g | Fat |
39g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 313 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 3g | 13% |
Cholesterol 140mg | 47% |
Sodium 776mg | 34% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 1g | 5% |
Total Sugars 4g | |
Protein 11g | 22% |
Vitamin C 5mg | 6% |
Calcium 143mg | 11% |
Iron 5mg | 25% |
Potassium 256mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.