Serves: 6     Time: 35-45 mins

Fried rice is even better when you use day-old rice!

What you need

  • 1 cup Rice, cooked
  • 1 zucchini, chopped
  • 1 pound block prepared Tofu
  • ½ cup mushrooms
  • 1 head Broccoli, chopped
  • 1 can water chestnuts
  • 1 cup sugar snap peas, sliced
  • 2 Carrots, shredded
  • ½ cup Peas
  • 2 eggs
  • 1/4 cup sunflower oil
  • 1/4 cup soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp sesame oil
  • Sesame seeds, optional


Cut tofu into small bite size cubes, marinate in soy sauce and oil, set aside.

Heat pan over high heat. Pour in oil, then stir in carrots, broccoli, mushrooms, sugar snap peas, and peas; cook until tender, about 3 minutes. Crack in eggs, stirring quickly to scramble eggs with vegetables. Add in cooked rice. Stir in soy sauce, and toss rice to coat.

Drizzle with sesame oil and rice wine vinegar, and toss again. Heat until rice is coated and crispy, toss in water chestnuts and tofu. Cover with sesame seeds and enjoy.