Vegetarian Fried Rice with Tofu, Edamame, and Scallions
Equipment
- Large skillet
- Spatula
- Knife
- Cutting board
Ingredients
- 4 cups cooked rice
- 14 ounces firm tofu, drained and cut into cubes
- 1 cup shelled edamame
- 4 scallions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 5 minutes, turning occasionally until lightly browned on several sides.
- Stir in the minced garlic and cook for 30 seconds until fragrant. Add the edamame and cook for 2 minutes to warm through.
- Add the cooked rice to the skillet. Pour in the soy sauce and sesame oil, then stir everything together. Cook for 3 to 4 minutes, breaking up any rice clumps, until the mixture is heated evenly. Season with salt and black pepper.
- Remove the skillet from the heat and stir in most of the sliced scallions. Serve the fried rice with the remaining scallions scattered on top.
Notes
Use day-old rice straight from the fridge for the best texture, as it stays separate during stir-frying. If your tofu is very wet, press it briefly between paper towels before cubing to help it brown faster. 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, Cutting board
Cuisine: Asian
Equipment: Large skillet, Spatula, Knife, Cutting board