Vegan Crispy Fried Rice
We have our favourite pantry and freezer staples to thank for this crispy, salty, moreish fried rice. Cooked rice, tofu, frozen peas and sesame oil come together to form its delicious base, to which we add ginger, spring onions and pak choy for extra layers of flavour and texture. See this recipe as a starting point, and experiment using whatever you have on hand. Carrots? Great! Mushrooms? Yum. Kale? Even better. The possibilities are endless.
4 spring onions, sliced
2 cloves garlic, finely chopped
1 thumb ginger, finely chopped
3 tbsp neutral oil (such as sunflower, refined coconut or rapeseed)
250g firm tofu, patted dry + crumbled
250g pak choy, chopped into 2cm pieces
600g cooked rice (day old is best, but fresh works too!
200g peas (frozen or fresh)
2-3 tbsp tamari (to taste)
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tbsp sesame seeds
1 spring onion, finely sliced
Heat 1 tbsp oil in a large pan or wok. Add spring onions, garlic and ginger and sauté for 2-3 minutes. Add crumbled tofu to the pan, and let cook, untouched for 3-4 minutes. When it’s golden on the heat-facing side, stir and continue to cook untouched for another 3-4 minutes (this is what makes the tofu crispy!). Transfer the tofu into a bowl.
Add pak choy to the same pan and sauté for 2-3 minutes, until wilting and tender. Add to the bowl with tofu.
Add remaining 2 tbsp oil to the same pan and add cooked rice. Cook, stirring often, for 8-10 minutes, until the rice starts to crisp. Add peas, soy sauce, sesame oil and rice wine vinegar and stir in. Mix in the cooked tofu, pak choy and basil and cook for another minute.
Serve topped with sesame seeds and sliced spring onions.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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