Chile Crisp Fried Rice With Tofu and Edamame Recipe

Introduction

This chile crisp fried rice with tofu and edamame is a flavorful and satisfying vegetarian meal that comes together quickly using leftover rice. The spicy chile crisp adds a delicious kick, while the tofu and edamame provide hearty protein. It’s perfect for a weeknight dinner or a tasty lunch.

Ingredients

• Neutral oil (such as canola or vegetable oil)
• 1 yellow onion, diced into 1/2-inch pieces
• 1 (14- to 16-ounce) package extra-firm tofu, drained and crumbled into 1-inch chunks
• Kosher salt (such as Diamond Crystal) and white or black pepper
• 5 to 6 cups cooked leftover white or brown rice (any variety)
• 2 to 3 tablespoons store-bought or homemade chile crisp, plus more to serve
• 2 tablespoons soy sauce or tamari
• 2 cups (8 ounces) frozen shelled edamame
• 2 scallions, thinly sliced

Instructions

1. Step 1: Heat a wok or large cast-iron skillet over high heat. Add 2 tablespoons of oil along with the diced onion, and stir-fry until the onion is slightly softened, about 1 to 2 minutes.
2. Step 2: Add the crumbled tofu, 1/2 teaspoon salt, and season with white or black pepper. Cook, tossing occasionally, until the tofu edges start to turn golden, about 2 to 3 minutes.
3. Step 3: Add the cooked rice, chile crisp, and soy sauce. Stir well to break up any clumps and toss until the rice softens and is heated through, about 3 to 4 minutes.
4. Step 4: Stir in the frozen edamame and continue to toss until they are warmed through and the rice develops golden spots, about 2 to 3 minutes. Turn off the heat.
5. Step 5: Add the sliced scallions and toss to combine. Serve topped with additional chile crisp if desired.

Tips & Variations

• Use day-old rice for best texture, as fresh rice can be too sticky. If using freshly cooked rice, spread it out on a tray to cool before frying.
• For extra protein, you can add a scrambled egg or swap tofu for tempeh.
• Adjust the amount of chile crisp to your heat preference, or substitute with chili garlic sauce for a different spice profile.
• Frozen edamame can be swapped with peas or chopped green beans if you prefer.

Storage

Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or oil if needed to loosen the rice and maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of leftover rice?

While leftover rice is ideal because it is drier and less sticky, you can use freshly cooked rice if you spread it out on a baking sheet to cool and dry slightly before frying. This helps prevent clumping.

What can I substitute for chile crisp if I can’t find it?

If you don’t have chile crisp, you can use chili garlic sauce, sriracha, or any spicy chili oil as a flavorful alternative. Adjust the amount to your desired spice level.

Chile Crisp Fried Rice With Tofu and Edamame Recipe

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★★★★★

4.7 from 132 reviews

A vibrant and flavorful chile crisp fried rice featuring crispy tofu, tender edamame, and a punchy homemade or store-bought chile crisp sauce. This quick and easy stir-fried dish combines savory soy sauce and aromatic scallions for a satisfying vegetarian meal that’s perfect for using up leftover rice.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Produce

• 1 yellow onion, diced into 1/2-inch pieces
• 2 scallions, thinly sliced

Proteins

• 1 (14- to16-ounce) package extra-firm tofu, drained and crumbled into 1-inch chunks
• 2 cups/8 ounces frozen shelled edamame

Pantry

• Neutral oil (such as canola or vegetable oil), 2 tablespoons plus more if needed
• Kosher salt, 1/2 teaspoon for tofu plus to taste
• White or black pepper, to season tofu
• 5 to 6 cups cooked leftover white or brown rice (any variety)
• 2 to 3 tablespoons store-bought or homemade chile crisp, plus more to serve
• 2 tablespoons soy sauce or tamari

Instructions

1. Heat oil and cook onions: Heat a wok or large cast-iron skillet over high heat. Add 2 tablespoons of neutral oil and diced yellow onion. Stir-fry the onion until it becomes slightly softened, about 1 to 2 minutes.
2. Cook tofu: Add the crumbled extra-firm tofu to the skillet along with 1/2 teaspoon kosher salt and a pinch of white or black pepper. Toss occasionally and cook until the tofu starts to turn golden brown around the edges, approximately 2 to 3 minutes.
3. Add rice, chile crisp, and soy sauce: Stir in the cooked rice, chile crisp, and soy sauce. Break up any clumps of rice as you stir, and continue tossing the mixture until the rice has softened and absorbed the flavors, about 3 to 4 minutes.
4. Incorporate edamame: Add the frozen shelled edamame to the skillet and toss together with the rice and tofu. Cook until the edamame is warmed through and the rice develops golden spots, about 2 to 3 minutes. Turn off the heat.
5. Finish with scallions and serve: Stir in the thinly sliced scallions until evenly combined. Serve the fried rice topped with additional chile crisp to taste.

Notes

• Use day-old leftover rice for best texture; freshly cooked rice can be too soft and clumpy.
• Adjust the amount of chile crisp according to your spice preference.
• You can substitute tamari for soy sauce to make this gluten-free.
• Press tofu well to remove excess moisture before crumbling for better frying results.
• If you prefer, add a fried egg on top for extra protein.

Keywords: fried rice, tofu, edamame, chile crisp, vegetarian, quick meal, Asian recipe, stir-fry