Chile Crisp Fried Rice With Tofu and Edamame
Published May 2, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (4 servings)
1701 calories; 81 grams fat; 7 grams saturated fat; 0 grams trans fat; 47 grams monounsaturated fat; 24 grams polyunsaturated fat; 212 grams carbohydrates; 14 grams dietary fiber; 3 grams sugars; 35 grams protein; 1197 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
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LP
Used 2 c white rice and 3 full TBSP of chili crisp (from TJ's) and whoa it was spicy but delicious. My meat-loving husband said he'd eat this weekly. With defrosted pre-shelled edamame, it was relatively easy to execute.
kerry
This one was a disappointment. I’m not sure why it has five stars. I should have read the comments first because it seems that most people needed to doctor the recipe quite a bit to get some flavor. I think is a decent “base” for a fried rice but needs to much tweaking to really use it as a recipe.
ricketts
This was great summer food. June 18, 2024
Audrey E
I took the advice of others who had cooked this before. I added yellow bell pepper and a smattering of frozen vegetables. I used cauliflower rice. I froze my tofu prior and cut up and used some of the sriracha tofu from Trader Joe's. I added garlic and ginger and some extra chili crisp. Really delicious!!
home chef greg-kk note
Add egg, use minimum/scant chili crisp. You can add other vegetables (carrots, bean sprouts etc.).
AwesomePossum
The good: this is very fast to make The bad: kind of bland and boring, even with chili crisp. Next time, assuming I can be bothered to try again, eggs are going in for sure
Jane
Tasty and quick! Followed other reviewers’ recommendations to add garlic and ginger (& was glad I did), and had to use some frozen peas because I didn’t quite have 2 c edamame. In future wouldn’t hesitate to add in any leftover cooked veg I have lying around. This makes 6 servings for us, not 4, but still impressed by how much protein this recipe provides. Since we’re not vegan, might top leftovers with a fried egg, just to be decadent.
Anna
I loved the way this recipe turned out. I used the NYT chile crisp recipe which I love and generally make with less chile flakes than called for. It has a really good, strong flavor so a little really adds to any dish. Messed around with the measurements-about 3 cups rice, 1/2 a big onion, half a block of tofu, extra tamari, peas and carrots instead of edamame (I accidentally bought edamame in the pods) about 1-2 T of chili crisp some salt. Ended up amazing and very easy.
e. f.
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.
Charlotte Osterlund
Very easy to make and tasty to boot.. I used 4 cups of rice which was plenty. A definite do again recipe.
KP
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.
mak
Used 2 tablespoons of chile crisp - start with 1 next time. Delicious but spicy for Nora! Would be great on a chilly evening.
cooked 6/2
Added carrot, ginger and garlic. Pretty good?0’p p!
BAW
This recipe is really versatile. We didn't have edamame so used shredded cabbage. We used garlic instead of onions and quick cooking rice. So good!
notes
Add ginger, other veggies and kimchi
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