35 minutes
A delicious and easy-to-make fried rice dish featuring tofu, edamame, and fresh basil.
Firm Tofu, cubed, pressed
0 oz
teaspoons
Cooked Rice, cold
0 pints
Scallions, sliced
each
Shelled Edamame, thawed if frozen
0 oz
tablespoons
Chili Paste (Sambal Oelek)
tablespoons
Fresh Basil Leaves, shredded
cups
1. Prepare the Tofu
Cut the firm tofu into cubes. Wrap them in paper towels and place between two plates. Weigh down with a can to press out excess moisture for 30 minutes.
2. Fry the Rice
Heat a wok over high heat until very hot. Add sesame oil and swirl. Add cold cooked rice and stir-fry for about 2 minutes.
3. Add Tofu and Vegetables
Add pressed tofu cubes, sliced scallions, and thawed edamame to the wok. Fry for another 2 minutes.
4. Season the Dish
Pour in soy sauce and chili paste. Toss in shredded basil leaves and stir everything together for about 1 minute.
Use a hot wok or pan to achieve the 'wok hei' flavor that's essential in authentic fried rice.
To avoid clumpy fried rice, use day-old rice which is drier. For fresh rice, dry it on a tray in the fridge for an hour.
Begin with aromatics to infuse oil, add harder vegetables early, and finish with greens to retain texture and color.
Press firm tofu for at least 20 minutes to remove excess moisture for a crispy exterior and tender interior.
Choose oils like canola, vegetable, or peanut for their ability to handle high heat without overpowering flavors.
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