Weeknight Vegetable Fried Rice with Tofu

A fast skillet meal built around day-old rice, browned tofu, scrambled egg, and a simple soy-sesame seasoning. The rice should stay dry enough to fry cleanly, with distinct grains and small pockets of char.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 15 ml neutral oil divided
• 400 g extra-firm tofu pressed and cut into 1.5 cm cubes
• 1 g fine salt divided
• 5 ml neutral oil divided
• 120 g carrot small dice
• 100 g frozen peas thawed if possible
• 30 g scallion thinly sliced, greens and whites separated
• 12 g garlic minced
• 10 g fresh ginger minced
• 30 ml water for steaming the vegetables, if needed
• 2 count large egg lightly beaten
• 10 ml neutral oil divided
• 600 g cooked long-grain rice, cold loosely separated
• 45 ml soy sauce divided
• 1 g fine salt divided
• 1 g black pepper freshly ground
• 10 ml toasted sesame oil divided
• 30 g scallion thinly sliced, greens and whites separated
• 8 g toasted sesame seeds for garnish
• 4 count lime wedges for serving

Instructions

1. Heat a large wok or 12-inch skillet over medium-high heat. Add 15 ml neutral oil. Add the tofu cubes and 1 g salt, then fry in a single layer, turning occasionally, until the surfaces are golden and dry at the edges. The tofu is lightly browned and feels firm on the outside.
2. Add 5 ml neutral oil, then the carrot. Stir-fry for 1 minute. Add the peas, scallion whites, garlic, ginger, and water if the pan looks dry. Cook, stirring, until the vegetables are hot and the garlic is fragrant. The vegetables are hot, glossy, and still slightly crisp.
3. Push the vegetables to the sides and add the beaten egg to the center. Scramble just until set, then break it into small pieces with the spatula. The egg is just cooked and still tender.
4. Add the remaining 10 ml neutral oil and the cold rice. Stir-fry, pressing and tossing to separate the grains, until the rice is hot and a few grains begin to toast. The rice is steaming hot with distinct grains and no wet patches.
5. Add the soy sauce, remaining 1 g salt, black pepper, and toasted sesame oil. Toss until evenly seasoned, then fold in the scallion greens. Taste and adjust only if needed, keeping the seasoning light enough that the rice stays distinct. The rice is evenly seasoned and lightly glossy with a toasty aroma.
6. Serve immediately in warm bowls. Top with toasted sesame seeds if using, and lime wedges on the side if using. The fried rice is hot and the garnishes stay fresh and bright.