Fried rice has always been a favorite dish of mine, but not necessarily one that I would make at home.
This was usually a carry out or restaurant dish and I never really thought about making it at home…until….I became a vegetarian. Why you ask because can’t I still get fried rice in the vegetable or tofu version in a restaurant or for carry out? Yes I can, but if I learn how to make this at home, that is one more vegetarian dish I have in my collection: a collection that is pretty small yet, but growing.
So, I’ve tried several and I will admit I still can’t get that restaurant flavor. It might have to do with the fact that I didn’t have the exact ingredients… but this one is quite tasty and perhaps once you try it you can recommend your alterations and together we can create the best Tofu Fried Rice ever!!
- 2 cups uncooked Basmati rice
- 2 Tbsp. vegetable oil
- 1 14oz. pkg. of reduced fat firm tofu
- 2 organic eggs
- 1 cup sliced green onions (I used Spanish onion)
- 1 cup frozen peas and carrots – thawed – (I used edamame, red pepper and corn)
- 2 tsp. minced garlic
- 1 tsp. minced fresh ginger (I only had ginger salad dressing)
- 2 Tbsp. sake or white rice vinegar
- 3 Tbsp. low sodium soy sauce
- 1 Tbsp. hoisin sauce
- ½ tsp. dark sesame oil
- More sliced green onions for topping
1. Begin by cooking the rice according to the package instructions. However, don’t add any extra salt or oil.
2. As the rice cooks, drain the tofu and cut it into ½ inch cubes.
3. Then, add 1 Tbsp. vegetable oil to a large nonstick skillet and heat on medium high heat. Add the tofu cubes and cook until lightly browned, stirring occasionally to give the tofu a bit of a crunch.
4. As the tofu is browning, lightly scramble the eggs in a bowl. Remove the tofu from the pan and add the eggs, cooking for about a minute or two until the egg is cooked through. Make sure to break the egg up into small pieces while it cooks.
5. Remove the egg from the pan, add the other tablespoon of vegetable oil and cook the onion, thawed vegetables, garlic and ginger for about 2 minutes.
6. While the vegetable mixture sautés, combine the sake, soy sauce, hoisin sauce, and sesame oil.
7. Add the cooked rice to the vegetable and onion in the skillet. Cook to mix and heat through for two minutes, stirring constantly.
8. Add the tofu, egg and soy sauce mixture to the rice and cook for about 30 seconds stirring constantly to mix well. Garnish with those extra slices of green onion if you like and enjoy!
Like I mentioned earlier and you saw from my photos, I tried to create this recipe with what I had on hand. I do think using the right ingredients would slightly alter the gentle flavors and I will try them the next time I think far enough in advance to buy the right ingredients!!