Fried rice is my go-to for whatever vegetables I have on hand. Yuba makes it a main. To make this dish vegetarian, use the hoisin sauce instead of oyster sauce.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 15 minutes
Serves: 4


  • 2 Tbs. reduced-sodium soy sauce
  • 1 tsp. oyster or hoisin sauce
  • ½ tsp. toasted sesame oil
  • 6 oz. yuba, chopped
  • 1 Tbs. neutral oil (try peanut, sunflower, or safflower)
  • 1 cup diced onion
  • 1 cup diced carrots
  • 1 cup frozen peas, thawed
  • 3 cups cold cooked black (or brown) rice
  • 2 scallions, sliced


  1. In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil. Toss the yuba in the sauce.
  2. In a large nonstick pan over medium heat, heat the neutral oil until shimmering. Stir-fry the yuba until browned, 3–5 minutes.
  3. Increase the heat to medium-high. Add the onions and carrots and stir-fry until hot, 1–2 minutes. Add the peas, rice, and scallions and stir-fry until hot, 1–2 minutes.

Nutrition information:

Per serving (2 cups):

  • Calories: 320
  • Total fat: 9 g 
  • Sat fat: 1 g
  • Carbs: 49 g
  • Fiber: 6 g
  • Total sugar: 7 g
  • Added sugar: 1 g
  • Protein: 14 g
  • Sodium: 430 mg