Chile Crisp Fried Rice With Tofu and Edamame Recipe

Introduction

Chile Crisp Fried Rice with Tofu and Edamame is a vibrant, flavorful twist on a classic favorite. This dish combines spicy chile crisp, crunchy edamame, and golden tofu for a satisfying and easy-to-make meal. Perfect for using up leftover rice, it’s ready in minutes and packs a punch.

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 neutral oil and the diced onion. 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 turns golden around the edges, about 2 to 3 minutes.
3. Step 3: Stir in the cooked rice, chile crisp, and soy sauce. Break up any clumps and toss frequently until the rice softens and everything is well combined, about 3 to 4 minutes.
4. Step 4: Add the frozen edamame and toss until they are warmed through and the rice develops golden spots, about 2 to 3 minutes. Turn off the heat, then stir in the sliced scallions.
5. Step 5: To serve, top the fried rice with extra chile crisp for added spice and crunch.

Tips & Variations

• For best texture, use day-old leftover rice or spread freshly cooked rice on a baking sheet to cool and dry before cooking.
• If you prefer a milder dish, reduce the chile crisp amount or substitute with a milder chili sauce.
• Swap edamame for frozen peas or diced bell peppers for a different flavor and color.
• Try adding a scrambled egg or other vegetables like carrots and mushrooms for extra nutrition and variety.

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 or in the microwave until warmed through, adding a splash of water or oil to prevent drying out. This dish is best enjoyed fresh but keeps well for quick meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cooked rice instead of leftover rice?

Yes, but fresh rice tends to be more moist and sticky, which can cause clumping. Spread cooked rice on a baking sheet to cool and dry for 10-15 minutes before using to improve texture.

What if I don’t have chile crisp?

You can substitute with chili garlic sauce or a mixture of chili flakes and a bit of oil for heat and flavor. Adjust the amount to your preferred spice level.

Chile Crisp Fried Rice With Tofu and Edamame Recipe

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★★★★★

4.8 from 109 reviews

This Chile Crisp Fried Rice with Tofu and Edamame is a flavorful and satisfying vegetarian dish featuring crispy tofu, protein-packed edamame, and vibrant chile crisp sauce. Quick to prepare using a wok or large skillet, it combines savory soy sauce and the smoky heat of chile crisp for a perfect weeknight meal or tasty leftover makeover.

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

Ingredients

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Vegetables and Protein

• 1 yellow onion, diced into 1/2-inch pieces
• 1 (14- to16-ounce) package extra-firm tofu, drained and crumbled into 1-inch chunks
• 2 cups/8 ounces frozen shelled edamame
• 2 scallions, thinly sliced

Main Ingredients

• 5 to 6 cups cooked leftover white or brown rice (any variety)

Condiments and Seasonings

• Neutral oil (such as canola or vegetable oil), 2 tablespoons plus extra as needed
• Kosher salt, 1/2 teaspoon plus to taste (such as Diamond Crystal)
• White or black pepper, to taste
• 2 to 3 tablespoons store-bought or homemade chile crisp, plus more to serve
• 2 tablespoons soy sauce or tamari

Instructions

1. Heat and sauté onion: Heat a wok or large cast-iron skillet over high heat. Add 2 tablespoons of neutral oil and diced onion, stir-frying until the onion is slightly softened, about 1 to 2 minutes.
2. Cook tofu: Add crumbled tofu to the pan along with 1/2 teaspoon kosher salt and a pinch of white or black pepper. Cook, tossing occasionally, until tofu edges turn golden, about 2 to 3 minutes.
3. Add rice and seasonings: Add cooked rice, chile crisp, and soy sauce, breaking up any clumps with your spatula. Toss and stir until rice is heated through and softened, approximately 3 to 4 minutes.
4. Incorporate edamame: Add frozen shelled edamame and toss with the rice mixture, cooking until edamame is warmed through and rice develops golden spots, about 2 to 3 minutes. Turn off heat.
5. Finish and serve: Add sliced scallions and toss everything to combine evenly. Serve topped with additional chile crisp as desired.

Notes

• Using leftover cooked rice ensures the best texture and prevents clumping.
• Extra-firm tofu should be well drained and patted dry for a crispier texture when cooked.
• Adjust chile crisp quantity to your desired heat level.
• For gluten-free option, ensure soy sauce is tamari or gluten-free.
• This dish is quick to cook, so prep all ingredients before starting.

Keywords: fried rice, tofu, edamame, chile crisp, vegetarian, stir-fry, asian recipe, quick dinner