Chile Crisp Fried Rice With Tofu and Edamame Recipe

Introduction

This chile crisp fried rice with tofu and edamame is a flavorful, satisfying dish that’s perfect for using up leftover rice. With crispy tofu, spicy chile crisp, and tender edamame, it’s a quick and delicious meal that’s both comforting and vibrant.

Ingredients

• Neutral oil (such as canola or vegetable oil)
• 1 yellow onion, diced into 1/2-inch pieces
• 1 (14- to 16-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

Instructions

1. Step 1: Heat a wok or large cast-iron skillet over high heat. Add 2 tablespoons of oil along with the diced onion, and stir-fry until slightly softened, about 1 to 2 minutes.
2. Step 2: Add the crumbled tofu, 1/2 teaspoon salt, and season with white or black pepper. Cook, tossing occasionally, until the tofu starts to turn golden around the edges, about 2 to 3 minutes.
3. Step 3: Add the cooked rice, chile crisp, and soy sauce, stirring well to break up any clumps. Toss continuously until the rice has softened and is heated through, about 3 to 4 minutes.
4. Step 4: Add the frozen edamame and toss until warmed through and the rice develops golden spots, about 2 to 3 minutes. Turn off the heat.
5. Step 5: Stir in the thinly sliced scallions to combine. Serve topped with additional chile crisp if desired.

Tips & Variations

• Use day-old rice for the best texture, as freshly cooked rice can make the dish mushy.
• Try swapping edamame for peas or chopped green beans for extra variety.
• Adjust the amount of chile crisp to your preferred spice level.
• For a non-vegetarian version, add cooked shrimp or diced chicken along with the tofu.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through, adding a splash of water or oil if the rice seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of leftover rice?

Freshly cooked rice tends to be moist and sticky, which can make the fried rice mushy. For best results, use rice that has been cooked and chilled, ideally overnight, to achieve a firmer texture that fries well.

What can I substitute for chile crisp if I don’t have any?

If you don’t have chile crisp, you can use chili garlic sauce, sriracha, or a simple mixture of chili flakes and oil to add heat and flavor. Adjust the quantity to your taste.

Chile Crisp Fried Rice With Tofu and Edamame Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 125 reviews

This Chile Crisp Fried Rice with Tofu and Edamame is a vibrant and flavorful plant-based dish that combines crispy tofu, tender edamame, and leftover rice tossed in a spicy, crunchy chile crisp sauce. It’s a quick and satisfying skillet-fried meal perfect for weeknight dinners or meal prep.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons 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
• 5 to 6 cups cooked leftover white or brown rice (any variety)
• 2 cups/8 ounces frozen shelled edamame
• 2 scallions, thinly sliced

Seasonings and Sauces

• Kosher salt (such as Diamond Crystal), to taste
• White or black pepper, to taste
• 2 to 3 tablespoons store-bought or homemade chile crisp, plus more to serve
• 2 tablespoons soy sauce or tamari

Instructions

1. Heat the Oil and Sauté Onion: Heat a wok or large cast-iron skillet over high heat. Add 2 tablespoons of neutral oil and the diced onion. Stir-fry for 1 to 2 minutes, or until the onion is slightly softened.
2. Cook Tofu: Add the crumbled tofu to the pan along with 1/2 teaspoon kosher salt and season with white or black pepper. Toss occasionally and cook for 2 to 3 minutes or until the tofu edges turn golden brown.
3. Add Rice, Chile Crisp, and Soy Sauce: Incorporate the cooked rice, chile crisp, and soy sauce. Stir well to break up any clumps of rice, tossing constantly until the rice softens and is heated through, about 3 to 4 minutes.
4. Toss in Edamame: Add the frozen shelled edamame to the skillet, stirring and tossing for 2 to 3 minutes until the edamame is heated through and the rice develops golden spots.
5. Finish with Scallions and Serve: Turn off the heat and add the thinly sliced scallions. Toss to combine everything evenly. Serve the fried rice topped with additional chile crisp for extra heat and texture.

Notes

• Use day-old leftover rice that has been chilled for the best texture and to prevent clumping.
• Press the tofu before cooking to remove excess moisture for crisper results.
• Adjust the amount of chile crisp to suit your preferred spice level.
• For a gluten-free version, use tamari instead of soy sauce.
• Leftover fried rice can be stored in an airtight container in the fridge for up to 3 days.

Keywords: fried rice, tofu, edamame, chile crisp, vegan, quick dinner, Asian cuisine, spicy, plant-based