Imported from the web

Chile Crisp Fried Rice With Tofu and Edamame

Name: Chile Crisp Fried Rice With Tofu and Edamame
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 2 tbsp Neutral oil (such as canola or vegetable oil) (For stir-frying); 1 Yellow onion (Diced into ½-inch pieces); 1 package Extra-firm tofu (14 to 16 ounces; drained and crumbled into 1-inch chunks); 0.5 tsp Kosher salt; White pepper (To taste; source also allows black pepper); Black pepper (To taste; source also allows white pepper); 5 cup Cooked leftover white or brown rice (Use 5 to 6 cups; any variety. Cold rice from the refrigerator gives the best texture.); 2 tbsp Chile crisp (Use 2 to 3 tablespoons, store-bought or homemade; plus more to serve); 2 tbsp Soy sauce or tamari (Choose soy sauce or tamari); 2 cup Frozen shelled edamame; 2 Scallions (Thinly sliced)

Imported by Johan Pordon on SeeMeCook

A hearty vegan fried rice built on spicy, aromatic chile crisp, with crumbled tofu for a substantial bite and edamame for a little sweetness and nuttiness. Cold leftover rice gives the finished dish its best texture.

4 servings20 minEast Asian

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Ingredients

2 tbsp Neutral oil (such as canola or vegetable oil) (For stir-frying)
1 Yellow onion (Diced into ½-inch pieces)
1 package Extra-firm tofu (14 to 16 ounces; drained and crumbled into 1-inch chunks)
0.5 tsp Kosher salt
White pepper (To taste; source also allows black pepper)
Black pepper (To taste; source also allows white pepper)
5 cup Cooked leftover white or brown rice (Use 5 to 6 cups; any variety. Cold rice from the refrigerator gives the best texture.)
2 tbsp Chile crisp (Use 2 to 3 tablespoons, store-bought or homemade; plus more to serve)
2 tbsp Soy sauce or tamari (Choose soy sauce or tamari)
2 cup Frozen shelled edamame
2 Scallions (Thinly sliced)

Steps

1
Heat a wok or large cast-iron skillet over high heat.
2
Add 2 tablespoons of neutral oil and the diced onion. Stir-fry until the onion is slightly softened, 1 to 2 minutes.
3
Add the crumbled tofu, ½ teaspoon salt, and white or black pepper to taste. Cook, tossing occasionally, until the tofu begins to turn golden around the edges, 2 to 3 minutes.
4
Add the cooked rice, chile crisp, and soy sauce or tamari. Stir to break up any clumps, then toss until the rice has softened, 3 to 4 minutes.
5
Add the frozen edamame. Toss until warmed through and the rice is golden in spots, 2 to 3 minutes.
6
Turn off the heat. Add the sliced scallions and toss to combine.
7
Serve topped with additional chile crisp.

Notes

If cooking rice specifically for this recipe, cook 2 cups of rice and let it cool in the pot for 10 to 15 minutes. Spread it on a sheet pan and refrigerate uncovered for 1 to 2 hours, until dry and completely cool. Frozen peas, corn, or mixed vegetables can replace the edamame. Nutritional estimates are approximate; amounts for ingredients listed as ranges are represented by their lower stated quantity.