Chile Crisp Fried Rice With Tofu and Edamame

Name: Chile Crisp Fried Rice With Tofu and Edamame
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Neutral oil (such as canola or vegetable oil); 1 yellow onion, diced into 1/2-inch pieces; 1 (14- to16-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

By Hetty Lui McKinnon

Published May 2, 2024

Chile Crisp Fried Rice With Tofu and Edamame — Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Rating: 5(2,451)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

Neutral oil (such as canola or vegetable oil)
1yellow onion, diced into ½-inch pieces
1(14- to16-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 6cups cooked leftover white or brown rice (any variety); see Tip
2 to 3tablespoons store-bought or homemade chile crisp, plus more to serve
2tablespoons soy sauce or tamari
2cups/8 ounces frozen shelled edamame
2scallions, thinly sliced

Ingredient Substitution Guide

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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. 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.

Ratings

5 out of 5

2,451 user ratings

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Comments

e. f.1 year ago

After reading the other comments, I added 2 cups of thinly sliced cabbage, minced garlic and ginger with the onions. I used 3 Tbsp of chili crisp. Would add more garlic and ginger next time. It was a nice change from the regular fried rice we make.

KP1 year ago

After reading the reviews about the blandness of this dish, I added ginger, garlic, shredded cabbage and bell pepper–along with splashes of sesame oil and fish oil at the end. The 2T of chili crisp gave it a nice kick. Tasty and easy meal. You can easily add all sorts of vegetables.

Veronica9 months ago

Makes for an easy to follow guideline for a simple stir fry for a beginner, and a good framework for a more experienced or adventurous cook to riff on. I added 2 cloves garlic, a 1” knob of ginger, some mushrooms, a bell peppper, and a splash of sesame oil. My wok got a bit crowded to brown the tofu evenly, so next time I’ll do the tofu first and put it on the side in a bowl while I do the veggies

BB2 weeks ago

Even with all the additions, I didn't think this recipe was anything to write home about. Generally adding chili crisp is good to know moving forward, but the flavors were lackluster. Not bad, but not worth the trouble.

Patrick Dunlavey2 weeks ago

I added 1inch of ginger and a few garlic cloves (both finely chopped) with the onions, and a head of broccoli (sliced and separated). Sautéed the veggies, then removed them from the pan and did the tofu separately, before adding everything together once the tofu browned/crisped up a bit. Three tablespoons of chili crisp was a bit much though - we’ll halve that next time. Also I’ll add something to boost the umami, perhaps fish sauce. Will definitely make again!

LT3 weeks ago

Made this as directed—it isn’t often that I go for fairly big changes to a recipe here but this time I’m going to side with the ‘bland’ crowd. I had to look back at the recipe to make sure I wasn’t missing a major ingredient. Next time I will try adding garlic, ginger, cabbage, and a few additional veggies to give this some flavor! 2T of chili crisp was the right level of spice for us but the dish as a whole fell flat.

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