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

  • 4.5 tsp canola oil
  • 3 cups cooked basmati brown rice (ideally leftovers)
  • 1.5 tsp crushed garlic
  • 1.5 tsp red curry paste
  • 3 large white mushrooms chopped
  • 1.5 cups chuckwagon corn (frozen corn/onion/capsicum mix)
  • Three splashes soy sauce (low sodium)
  • Spring onions finely chopped for garnish


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 (cook in 3 batches)

  1. Heat wok to medium
  2. Add 1.5 tsp oil
  3. Add 0.5 tsp crushed garlic
  4. Add 0.5 tsp red curry paste
  5. Stir briefly
  6. Add 1 cup rice
  7. Add a third of the mushrooms
  8. Stir for a minute or two
  9. Add a third of the tofu scramble mix
  10. Add 0.5 cups chuckwagon corn
  11. Add a splash of soy sauce
  12. Stir until it all looks cooked
  13. Serve and top with chopped spring onion