Chile Crisp Fried Rice With Tofu and Edamame
Published May 2, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Neutral oil (such as canola or vegetable oil)
- 1yellow onion, diced into ½-inch pieces
- 1(14- to16-ounce) package extra-firm tofu, drained and crumbled into 1-inch chunks
- Kosher salt (such as Diamond Crystal) and white or black pepper
- 5 to 6cups cooked leftover white or brown rice (any variety); see Tip
- 2 to 3tablespoons store-bought or homemade chile crisp, plus more to serve
- 2tablespoons soy sauce or tamari
- 2cups/8 ounces frozen shelled edamame
- 2scallions, thinly sliced
Nutritional analysis per serving (4 servings)
1701 calories; 81 grams fat; 7 grams saturated fat; 0 grams trans fat; 47 grams monounsaturated fat; 24 grams polyunsaturated fat; 212 grams carbohydrates; 14 grams dietary fiber; 3 grams sugars; 35 grams protein; 1197 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a wok or large cast-iron skillet over high. Add 2 tablespoons of oil along with the onion, and stir-fry until slightly softened, 1 to 2 minutes.
- Step 2
Add the tofu, ½ teaspoon salt and season with white or black pepper. Cook, tossing every now and then, until the tofu starts to turn golden around the edges, 2 to 3 minutes. Add the rice, chile crisp and soy sauce, stirring to break up any clumps, and toss until the rice has softened, 3 to 4 minutes.
- Step 3
Add the edamame and toss until they are warmed all the way through and the rice is golden in spots, 2 to 3 minutes. Turn off the heat. Add the scallions, and toss to combine.
- Step 4
To serve, top with more chile crisp.
- Leftover cold rice (from the fridge) will result in the best textured fried rice, but if you need to cook rice especially for this recipe, here’s what to do: Cook 2 cups of rice and allow it to cool in the pot for 10 to 15 minutes, then spread it out onto a sheet pan and place in the fridge, uncovered, for 1 to 2 hours to allow it to dry out and cool completely. It is now ready to use.
Private Notes
Comments
After reading the other comments, I added 2 cups of thinly sliced cabbage, minced garlic and ginger with the onions. I used 3 Tbsp of chili crisp. Would add more garlic and ginger next time. It was a nice change from the regular fried rice we make.
After reading the reviews about the blandness of this dish, I added ginger, garlic, shredded cabbage and bell pepper–along with splashes of sesame oil and fish oil at the end. The 2T of chili crisp gave it a nice kick. Tasty and easy meal. You can easily add all sorts of vegetables.
Makes for an easy to follow guideline for a simple stir fry for a beginner, and a good framework for a more experienced or adventurous cook to riff on. I added 2 cloves garlic, a 1” knob of ginger, some mushrooms, a bell peppper, and a splash of sesame oil. My wok got a bit crowded to brown the tofu evenly, so next time I’ll do the tofu first and put it on the side in a bowl while I do the veggies
I’ve made this numerous times. We love it. The recipe proportions are a bit off— too much bulk, not enough flavor. Easily remedied. I pre-cook 1.5 cups raw rice, which is plenty. I skip the edamame as no one’s a fan. I press and then crumble the tofu, to mimic scrambled egg. No need to ration the soy sauce. Just pour it until everything looks brown & tastes good. Momofuku chile crunch Szechuan peppercorns are a great combo here.
Made as written except for adding in leftover cooked, sliced sweet potato and oyster mushrooms. So good, versatile and easy - exactly what Im looking for in a recipe 85% of the time!
@Patrice when I added the meal to my calorie counter, it looks like the rice gets counted as uncooked instead of cooked. I adjusted the ingredients in my app & it came out to around 625 calories. Hope that helps!