Faster Fried Rice and Egg Drop Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 (10 ounce) package frozen stir fry vegetables (snap-peas, onion, broccoli, carrots)
• 1/2 (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)

Soup

• 2 (15 ounce) cans chicken broth
• 2 eggs, lightly beaten
• fresh ground pepper

Directions

1. 1

   Heat the oil in a wok or large skillet over medium-high heat. Add frozen vegetables; stir-fry until heated through, about 2 minutes. Push to edge of wok. Add tofu; cook, pressing to break up into pieces, until heated through and lightly browned, about 4 minutes. Push to edge of wok. Add eggs, stirring to scramble as they cook and separating the curds, about 3 minutes; push to edge of wok. Add rice; stiry fry until heated through, about 2 minutes. Stir together all ingredients; toss with soy sauce and oyster sauce.

2. 2

   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.