Chile Crisp Fried Rice With Tofu and Edamame

By Hetty Lui McKinnon
Published May 2, 2024

Description

Chile crisp delivers spice, yes, but also carries impressive capabilities as a flavor base in weeknight cooking. The seasoned, textured oil can also be used strategically to fry foods. Most chile crisps on the market come loaded with aromatics such as garlic, ginger, fermented black soybeans, star anise, cinnamon and a host of other spices. Just a spoonful can deliver intense flavor with minimal effort. This hearty fried rice is vegan and comes with plenty of plant-based protein: The crumbled tofu offers the bouncy texture and hearty bite of egg, and the protein-rich edamame offer a hint of sweetness and nuttiness. If you don’t have edamame in the freezer, you could use frozen peas, corn or mixed vegetables.

Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 servings

Ingredients

• Neutral oil (such as canola or vegetable oil)
• 1 yellow onion, diced into ½-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); 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
• 2 cloves garlic
• 1 inch ginger
• 2 cups shredded cabbage
• Chopped bell pepper, mushrooms or carrots

Preparation

Step 1

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.

Step 2

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. Set aside. Add ginger and garlic and veggies. 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.

Step 3

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.

Step 4

To serve, top with more chile crisp.

Tip

Leftover cold rice (from the fridge) will result in the best textured fried rice, but if you need to cook rice especially for this recipe, here’s what to do: Cook 2 cups of rice and allow it to cool in the pot for 10 to 15 minutes, then spread it out onto a sheet pan and place in the fridge, uncovered, for 1 to 2 hours to allow it to dry out and cool completely. It is now ready to use.