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