Fried rice with veges and tofu

This is a tasty fried rice recipe that makes a good base to experiment from. You can use whatever veges and so on you have lying around.

As a bonus, the tofu part is a good basic tofu scramble.

Ingredients (3 servings)

Tofu scramble

  • One 300g block of firm tofu (pressed)
  • 1 tbsp nutritional yeast
  • 0.5 tsp black salt
  • 1 tsp onion powder
  • 1 tsp turmeric
  • Some ground pepper

Fried rice

  • 3 tbsp canola oil
  • 3 cloves finely chopped garlic
  • 2 tsp red or green curry paste
  • 1 tsp sambal extra pedas (or one finely chopped fresh chilli)
  • 3 large white mushrooms chopped
  • Other finely chopped veges as desired (brussel sprouts, leeks, etc)
  • 3 tbsp soy sauce (low sodium)
  • 3 cups cooked basmati brown rice (ideally leftovers)
  • 3 tbsp Shaoxing wine
  • 1 cup chuckwagon corn (frozen corn/onion/capsicum mix)
  • 2 tbsp dried fried shallots
  • 3-4 spring onions finely chopped

Instructions

Tofu scramble

  1. Press the tofu to reduce the moisture content
  2. Crumble tofu into a bowl
  3. Add the other ingredients and mix
  4. Set aside (if you’re making tofu scramble on its own, just fry it and serve)

Fried rice

  1. Heat wok to medium
  2. Add oil
  3. Add garlic
  4. Add curry paste
  5. Add sambal extra pedas/chili
  6. Stir briefly
  7. Add mushrooms and chopped veges
  8. Add soy sauce
  9. Stir until somewhat cooked
  10. Add rice
  11. Add Shaoxing wine
  12. Stir briefly
  13. Add tofu scramble mix
  14. Add chuckwagon corn
  15. Stir until it all looks cooked
  16. Quickly stir in spring onions and dried fried shallots
  17. Serve immediately