Asian Tofu Fried Rice with Vegetables | 20-Minute Dinner

Thoroughly press the tofu with paper towels and pat it dry, then cut into small cubes of about 1.5 cm.

Peel and finely dice the carrot, slice the spring onions (set aside the green tops for serving), mince the garlic, and finely grate the ginger. Whisk the eggs with a pinch of salt in a small bowl using a fork.

Leftover chilled cooked rice from the previous day works best for fried rice (or freshly cooked, spread out and completely cooled), so that it stays separate and does not stick together during frying.