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Vegetable Fried Rice with Tofu and Scallions
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large Skillet
  • Spatula
  • Knife

Ingredients
  

  • 4 cups cooked rice, preferably day-old and chilled
  • 14 ounces firm tofu, drained and cut into 1/2-inch cubes
  • 2 cups mixed frozen vegetables
  • 4 scallions, thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 6 to 8 minutes, turning occasionally until lightly golden on several sides. Remove the tofu to a plate and set aside.
  • Add the remaining tablespoon of vegetable oil to the same skillet. Stir in the minced garlic and cook for 30 seconds until fragrant.
  • Add the mixed frozen vegetables and cook for 3 to 4 minutes, stirring often, until they are heated through.
  • Add the chilled rice to the skillet. Break up any clumps with your spatula and stir-fry for 4 minutes until the rice is hot and starting to crisp in spots.
  • Return the cooked tofu to the pan. Pour in the soy sauce and sesame oil, then add the black pepper. Stir everything together for 2 minutes so the rice absorbs the sauces evenly.
  • Remove the skillet from the heat and stir in most of the sliced scallions. Reserve a small handful for topping each plate.

Notes

Use rice that has been refrigerated overnight for the best texture, as fresh rice can turn gummy. If your tofu feels wet, press it briefly between paper towels before cubing to help it brown better. Leftovers reheat well in a skillet with a splash of water to loosen the rice.
Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Spatula, Knife