Faster Fried Rice And Egg Drop Soup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 (10 ounce) package frozen stir fry vegetables (snap-peas, onion, broccoli, carrots)
• 0.5 (16 ounce) package firm tofu, removed from packing liquid
• 3 eggs
• 4 cups cooked rice (preferably cooled)
• 1/4 cup soy sauce
• 1/4 cup oyster sauce (optional)
• 2 (15 ounce) cans chicken broth
• 2 eggs, lightly beaten
• fresh ground pepper

Recipe

• 1 heat the oil in a wok or large skillet over medium-high heat.
• 2 add frozen vegetables; stir-fry until heated through, about 2 minutes. push to edge of wok.
• 3 add tofu; cook, pressing to break up into pieces, until heated through and lightly browned, about 4 minutes. push to edge of wok.
• 4 add eggs, stirring to scramble as they cook and separating the curds, about 3 minutes; push to edge of wok.
• 5 add rice; stiry fry until heated through, about 2 minutes.
• 6 stir together all ingredients; toss with soy sauce and oyster sauce.
• 7 for egg drop soup, heat chicken broth to a boil in a small saucepan. drizzle in beaten eggs while stirring broth to create egg noodles; season with pepper to taste. serve in small bowls alongside fried rice.