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
  • 1 tbsp nutritional yeast
  • 0.5 tsp black salt (aka kala namak from your local Indian spice store)
  • 1 tsp onion powder
  • 1 tsp turmeric
  • Some ground pepper
  • 0.5 tsp of smoked paprika can be nice too

Fried rice

  • 3 tbsp canola oil
  • 3 cups cooked basmati brown rice (ideally leftovers)
  • 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)
  • 0.5 cup shelled edamame beans
  • 2 tbsp soy sauce (low sodium)
  • 1 cup chuckwagon corn (frozen corn/onion/capsicum mix)
  • 2 tbsp dried fried shallots
  • 3-4 spring onions finely chopped


Tofu scramble

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

Fried rice

Ideally you’d do this in single-serve batches to get the right sort of temperature control, but it works pretty well when all done at once too.

  1. Heat wok to high (you’ll need to keep things moving)
  2. Add oil
  3. Add rice and stir for a bit
  4. Add garlic
  5. Add curry paste
  6. Add sambal extra pedas/chili
  7. Stir to mix
  8. Add mushrooms, chopped veges, and edamame
  9. Add soy sauce
  10. Stir until somewhat cooked
  11. Add tofu scramble mix
  12. Add chuckwagon corn
  13. Stir until it all looks cooked
  14. Stir in spring onions for 5 seconds
  15. Serve immediately
  16. Garnish with dried fried shallots