Chile Crisp Fried Rice With Tofu and Edamame Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
