Chile Crisp Fried Rice With Tofu and Edamame
By Hetty Lui McKinnon · 20 minutes · 4 servings
A recipe by Hetty Lui McKinnon from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 5 minutes
- 🍳 Cook time: 15 minutes
- ⏱️ Total time: 20 minutes
- 🍽️ Servings: 4
Ingredients
- Neutral oil (such as canola or vegetable oil)
- 1 yellow onion, diced into ½-inch pieces
- 1 (14- to16-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); see Tip
- 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
Directions
- Heat a wok or large cast-iron skillet over high. Add 2 tablespoons of oil along with the onion, and stir-fry until slightly softened, 1 to 2 minutes.
- Add the tofu, ½ teaspoon salt and season with white or black pepper. Cook, tossing every now and then, until the tofu starts to turn golden around the edges, 2 to 3 minutes. Add the rice, chile crisp and soy sauce, stirring to break up any clumps, and toss until the rice has softened, 3 to 4 minutes.
- Add the edamame and toss until they are warmed all the way through and the rice is golden in spots, 2 to 3 minutes. Turn off the heat. Add the scallions, and toss to combine.
- To serve, top with more chile crisp.
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