Vegetable fried rice is a great dish to make when you have some leftover rice and vegetables in the fridge. It can be made in less than 15mn! This great Chinese classic was probably created to make sure that nothing in the kitchen was wasted. Folks in the South of China turned their leftovers into fried rice while folks in the North, used leftover noodles and the famous fried noodles were born! This has to be one of the most flexible, forgiving, and affordable dishes I know. As a result, it is never the same depending on what is in the refrigerator, so it is always a big hit in our house. It is great to pack for lunch and keeps well refrigerated. Leftovers taste even better the next day!
Enjoy!
Quick Vegetable Fried Rice
Prep time
Cook time
Total time
Author: Chef Sophie
Recipe type: Entree
Cuisine: Chinese
Serves: 4
Ingredients
- 1 cake of organic extra firm tofu
- 3 cups of day old cooked rice
- ½ cup of green onions chopped
- 1-2 cloved of garlic minced
- 1 onion diced
- 1 cup of corn (fresh or canned)
- 1 large carrot thinly diced
- 1 cup of frozen peas
- 1 cup diced mushrooms (optional)
- 3 Tbsp vegetable oil
- 1 tsp sesame (or peanut) oil
- Black pepper
- Chili paste (optional)
Instructions
- Pat dry the tofu to remove excess moisture. Dice.
- Pan fry the cubes of tofu in a little oil until golden crisp.
- Sprinkle with a dash of sea salt. Set aside.
- Pan fry the onions in a little water or oil until translucent.
- Add the carrots, add a dash of sea salt and cook for a few minutes.
- Add the corn and frozen peas and cook a few more minute mixing all the vegetables with the rice over medium heat.
- Add soy sauce, a little sesame oil and black pepper.
- Gently fold the cubed tofu with the rice or serve.
Notes
You can also add a handful of peanuts, or water chesnut (usually canned) if you want some extra crunch. I love to sprinkle some cilantro and some chili paste but that's only if you like it spicy.
