Faster Fried Rice And Egg Drop Soup - cooking recipe

Ingredients

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

Preparation

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.
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.