Confetti Rice with Baked Tofu and Green Onion Omele

Name: Confetti Rice with Baked Tofu and Green Onion Omelet Strips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 1 tablespoon plus 1/3 cup water; 2 tablespoons plus 1/2 cup thinly sliced green onions; 3 tablespoons soy sauce; 2 1/2 teaspoons oriental sesame oil; 3 teaspoons vegetable oil; 8 ounces broccolini, trimmed, cut into 1-inch lengths, or 2 cups broccoli florets; 1 cup chopped carrots; 2 tablespoons finely chopped peeled fresh ginger; 3 garlic cloves, minced; 3 cups chilled cooked medium-grain white rice (about 1 cup uncooked); 1 8-ounce package teriyaki-seasoned baked tofu, cut into 1/4x1-inch pieces; 2 tablespoons unseasoned rice vinegar

Servings: persons

1 large egg
1 tablespoon plus 1/3 cup water
2 tablespoons plus 1/2 cup thinly sliced green onions
3 tablespoons soy sauce
2 1/2 teaspoons oriental sesame oil
3 teaspoons vegetable oil
8 ounces broccolini, trimmed, cut into 1-inch lengths, or 2 cups broccoli florets
1 cup chopped carrots
2 tablespoons finely chopped peeled fresh ginger
3 garlic cloves, minced
3 cups chilled cooked medium-grain white rice (about 1 cup uncooked)
1 8-ounce package teriyaki-seasoned baked tofu, cut into 1/4x1-inch pieces
2 tablespoons unseasoned rice vinegar

1
Whisk egg and 1 tablespoon water in small bowl to blend.
2
Whisk in 2 tablespoons onions, 1/2 tablespoon soy sauce, and 1/2 teaspoon sesame oil.
3
Heat 1 teaspoon vegetable oil in small nonstick skillet over medium-high heat 1 minute.
4
Add egg mixture and tilt skillet to coat bottom.
5
Cook until omelet is set, about 1 minute.
6
Turn out omelet; cut into strips.
7
Add broccolini, carrots, and remaining 1/3 cup water to same skillet.
8
Cook uncovered over medium-high heat until vegetables are just tender and water evaporates, stirring often, about 3 minutes.
9
Heat wok or large nonstick skillet over high heat 1 minute.
10
Add remaining 2 teaspoons vegetable oil, ginger and garlic.
11
Stir 20 seconds.
12
Add broccolini, carrots, rice, and tofu.
13
Toss to blend.
14
Add vinegar, remaining 2 1/2 tablespoons soy sauce, and 2 teaspoons sesame oil.
15
Toss until mixture is heated through, about 3 minutes.
16
Add omelet strips and remaining 1/2 cup green onions; toss 1 minute.

768

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large egg, 1 tablespoon plus 1/3 cup water, 2 tablespoons plus 1/2 cup thinly sliced green onions, 3 tablespoons soy sauce, and more.

Yes, Confetti Rice with Baked Tofu and Green Onion Omelet Strips falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Confetti Rice with Baked Tofu and Green Onion Omelet Strips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions