Yields:
3 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
15 Mins
Total Time:
30 Mins
To prepare the perfect rice for your fried rice, check out our Fried Rice Club rules.
Chinese fried rice is also usually light-coloured – either white or yellow. Although us Chinese like some dishes to be very brown, tofu fried rice is not one of them.
In this tofu fried rice, I used the stalks of broccoli and cauliflower and one bunch of bok choy. I you want to use frozen three veg or similar, just make sure you cook out all the moisture from the vegetables before adding the rice.
The minced garlic is an awesome hack that I learnt from my friend and Masterchef Singapore finalist, Aaron Wong.
Ingredients
Adjust Servings
Instructions
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- Separate the tofu into two equal lots. Mash half of tofu in a bowl and add 0.5 tsp of turmeric powder, 0.5 tsp of sugar and 1 tsp kala namak.
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- Now we cook the actual fried rice! We do this on high heat for wok hei (the breath of the wok) or the taste of char. If the high heat gets a bit scary and you are super worried about burning things, just turn it down to medium and cook everything for a bit longer. Extra stirring means more starch gets "activated" in the rice, but it's not the end of the world and the different stickiness quotients of fried rice aren't worth your sanity or safety.
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