Fried Rice with Baby Bok Choi and Crispy Tofu

Use a large wok or the largest non-stick pan that you have. You don’t want over crowding when you are cooking the rice or the veggies.

Author: Mary Leir
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 4 Servings 1x

Ingredients

Scale

2 cups cooked white rice (see note)
1/2 package baked tofu (3 oz), cut into small cubes
Vegetable, grape seed or canola oil
4 button mushrooms, sliced
1 cup carrots, grated
2 baby bok choi
1 cup frozen peas
Kosher salt and fresh ground black pepper
1/4 small red onion, sliced thin
3 scallions, sliced, whites and greens reserved separately
1/2 cup Louisville Vegan Jerky – Maple Bacon, chopped
2 tablespoons soy sauce
1 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1/2 package bean sprouts
1/2 cup cilantro, chopped

Instructions

Heat a large heavy-bottomed nonstick skillet over medium heat. When hot add 2 tablespoon of the oil. Add the baked tofu cubes and cook, without stirring, until lightly browned on one side, about 5 minutes. Turn tofu to another side and continue cooking until all sides are crispy, adding more oil as needed. Remove to a plate with a paper towel to drain.
Turn heat to high and add more oil to the pan if needed. Add the shredded carrots and mushrooms to the pan. Cook for 1 to 2 minutes until fragrant. Add the bok choi and stir-fry until just starting to wilt, about 1 minute. Add scallion whites and frozen peas. Cook until peas are just defrosted and bright green, about 1 minute. Transfer contents of the skillet to a large bowl.
Return the pan to the heat and add 2 more tablespoons of oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps.
Transfer carrot, mushroom, pea mixture back to skillet with rice. Add the scallion greens and vegan jerky and stir to combine. Add the crispy fried tofu to reheat. Add soy sauce, rice vinegar and sesame oil and toss to coat. Taste and adjust the seasoning with salt and pepper, if necessary. Serve immediately. Garnish with chopped cilantro and bean sprouts.

Notes

If you do not have leftover rice, fresh cooked rice should be spread on a tray and allowed to cool and dry for at least five minutes. If you have the time, transfer it to a loosely covered container and refrigerate for at least 12 hours and up to three days.

Inspiration:
https://www.bonappetit.com/recipe/beef-jerky-fried-rice
https://www.bonappetit.com/story/how-to-make-fried-rice
https://www.seriouseats.com/2016/02/the-food-lab-how-to-make-best-fried-rice-chinese-thai-wok-technique-right-type-of-rice.html
https://www.seriouseats.com/recipes/2014/03/bok-choy-kale-fried-rice-garlic-chinese-recipe.html
https://www.epicurious.com/expert-advice/how-to-cook-best-fried-rice-article

Fried Rice with Baby Bok Choi and Crispy Tofu