Why this fits a family on a budget
This meal comes in well under $2 per serving using pantry staples and affordable tofu, keeping the weekly budget intact. The entire dish is ready in about 35 minutes using just one pan, perfect for a busy weeknight.
1. Cook 2 cups of white rice according to package directions, then spread it on a baking sheet and let it cool for at least 10 minutes — day-old or slightly dried-out rice works best for fried rice because it won't clump.
2. While rice cools, drain the block of tofu and press it between two paper towels or clean kitchen towels for 5 minutes to remove excess moisture. Then cut it into small 1/2-inch cubes.
3. Trim the base off each bok choy head and separate the leaves. Rinse well under cold water and shake dry. Mince the garlic cloves and grate or finely mince the fresh ginger. Slice the green onions, keeping white and green parts separate.
4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers (about 1 minute). Add the tofu cubes in a single layer — do not stir immediately. Let them cook undisturbed for 3 to 4 minutes until the bottom side is golden brown, then flip and cook another 2 to 3 minutes. Transfer to a plate and set aside.
5. Add the remaining 1 tablespoon of vegetable oil to the same pan over medium-high heat. Add the white parts of the green onions, garlic, and ginger. Stir constantly for 30 to 45 seconds until fragrant — you should be able to smell the garlic blooming.
6. Add the bok choy to the pan and stir-fry for 2 to 3 minutes until the leaves are wilted and the stems are bright green and just tender when poked with a fork.
7. Push all the vegetables to one side of the pan. Crack the 3 eggs into the empty side. Scramble them gently with a spatula, cooking for about 1 to 2 minutes until just set but still slightly soft, then fold them into the vegetables.
8. Add the cooled rice and frozen peas to the pan. Stir everything together and spread the mixture into an even layer. Let it sit undisturbed for 1 minute so the rice gets a little toasty on the bottom, then stir and repeat once more.
9. Return the cooked tofu to the pan. Drizzle the soy sauce and sesame oil over everything. Add the white pepper. Toss to coat evenly and cook for 1 more minute until everything is heated through.
10. Taste and add a small splash more soy sauce if needed. Garnish with the green tops of the sliced green onions and serve immediately directly from the pan.
Contains: soy, egg. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.