While the oven is preheating, slice the tofu and press it to release excess liquid (15 minutes or until the oven is preheated). Make sure you have leftover cooked rice, and if you don’t, get some rice cooking (and chilling)! As I mentioned earlier, cooked and chilled rice makes the best fried rice.Ģ. Get the longer-cooking components started right away, then go back and prep some of the ingredients while things are already cooking. Unlike most recipes where prepping everything up front is recommended, this recipe is best prepped in stages. If timed correctly, this recipe can come together quickly. But I do recommend you season with additional soy sauce, oyster sauce, and toasted sesame oil to taste. For this recipe you most likely won’t need to season with salt. I often finish my recipes with “season with salt and pepper to taste,” because at the end of the day, seasoning largely comes down to personal preference. Pressing out excess liquid is important for getting that nice golden brown crust on the exterior (another instance where you want to sear not steam). Make sure you give yourself enough time to press the tofu prior to baking. Grab a small knob of ginger (usually next to the garlic), give it a mince, and add a couple of teaspoons (or a tablespoon!), it’s worth it I promise! TofuĮxtra-firm tofu is the way to go here. I tried this fried rice with just garlic, but it was missing the added herbal spiciness from fresh ginger. But after a few iterations, I just couldn’t leave the ginger out. Here’s the deal, I kept the ingredient list and process as streamlined as possible. This recipe keeps it simple and classic with carrots, green peas, and green onions. Vegetarian or vegan aside, I prefer my fried rice to be generous with the veggies. We’re making a vegetarian/vegan fried rice here, the veggies are important! I tested this recipe quite a few times, and the one thing I kept coming back to was that I wanted this to be packed with veggies. And if you aren’t an oyster or seafood fan-trust me here, it’s not “fishy” once added to the rice. You don’t need much, just a few teaspoons or so, but it adds a nice savoriness you just can’t get from anything else. But, if you’re willing to use a splash of oyster sauce I highly, highly recommend it. If you follow a strict vegan diet, use mushroom sauce or simply leave this ingredient out altogether. Toasted sesame oil is a finishing oil and shouldn’t be used for cooking. Be sure to use toasted sesame and to add it to the fried rice once you’ve removed the pan from heat. It’s incredibly bold in flavor and absolutely essential. Toasted sesame oil and oyster sauce/mushroom sauceįirst and foremost, toasted sesame oil is a MUST here. High heatĬooking over a high heat is important for adding toasty flavor and helps to keep the veggies and rice from steaming. (I talk more in-depth about this in my sizzling scallion sauce.) Check out this article for more information on cooking oils and their smoke points. I also find, when cooked over high heat with garlic, ginger and scallions, it adds that crave-worthy flavor we love about Asian. First of all, you can use it over high heat, which makes it ideal for fried rice. I love using grapeseed oil in most of my Asian cooking. This way you know you’ll always have rice at the ready! Grapeseed oil Or, every time you make a batch of fried rice, make a batch of rice on the side, let it cool and store it in the freezer for next time. If you tend to make fried rice often, cook a large batch of rice from time to time, let it cool to room temperature, then store rice in resealable zipper-lock bags.
Depending on your timeline, either pop it in the fridge for at least 30 minutes or in the freezer for 10–15 minutes (just don’t forget about it or you’ll have a whole other problem on your hands-been there). If you’re looking to make fried rice and don’t have any pre-cooked rice on hand, I recommend cooking some rice (asap, get it started!) then spreading it onto a baking sheet in an even layer. Using freshly cooked rice will result in sticky, clumpy fried rice-no good.
Cold rice fries so much better than warm or even lukewarm rice. There’s a reason most classic fried rice recipes use rice that’s been cooked and thoroughly chilled (ideally overnight). Tips for Making the Best Tofu Fried Rice Use cold rice Tofu Fried Rice is also a great way to use up those veggies that seem to linger in the fridge. It’s actually better if you use leftover (cooked and chilled) rice. If you have leftover rice-this is a great recipe for using it up.
#TOFU FRIED RICE FULL#
It’s full of plant-based protein thanks to oven-baked tofu, tons of veggies, and even whole grain brown rice-this is healthy eating at it’s tastiest! This vegan fried rice recipe is the perfect weeknight dinner! Easy, healthy and so satisfying.
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