Thai-Style Vegetable Fried Rice with Crispy Tofu and Egg
A vibrant and aromatic one-pan fried rice bursting with colorful vegetables, tender tofu, and perfectly cooked egg, seasoned with Thai spices and soy sauce. This quick and satisfying dish comes together in just 15 minutes, making it ideal for busy weeknight dinners.
- Prep
- 10 min
- Cook
- 15 min
- Total Time
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- asian
Ingredients
- 3cupsBasmati Rice, cooked and cooled
- 8ozTofu, pressed and cubed
- 3wholeEgg, beaten
- 1mediumCarrot, diced small
- 1wholeGreen Bell Pepper, diced
- 1.5cupsShiitake Mushrooms, sliced
- 1cupCorn, fresh or frozen
- 1cupAsparagus, cut into 1-inch pieces
- 2cupsSpinach, fresh, roughly chopped
- 1cupChickpeas, drained and rinsed
- 0.5mediumWhite Onion, minced
- 3tbspSoy Sauce
- 2tbspTeriyaki Sauce
- 1.5tspCurry Powder
- 0.5tspChinese Five Spice
- 0.5tspChili Powder
- 1tspHot Sauce
- 1mediumTomato, diced
- 6ozChicken Breast, diced small
- 0.5mediumPotato, diced into small cubes
Step-by-Step
- 1
Heat a large wok or skillet over medium-high heat. Add diced chicken breast and cook until golden and cooked through, about 4-5 minutes. Season lightly with salt and set aside.
5mmedium-high heat - 2
In the same wok, add diced tofu cubes and cook until lightly golden on all sides, about 3 minutes. Remove and set aside with the chicken.
3mmedium-high heat - 3
Push ingredients to the side of the wok. Pour beaten eggs into the empty space and scramble until just cooked, about 2 minutes. Mix with other ingredients.
2mmedium-high heat - 4
Add minced onion and diced potato to the wok. Stir-fry for 2 minutes until onion becomes fragrant and potato begins to soften.
2mmedium-high heat - 5
Add carrot, bell pepper, shiitake mushrooms, asparagus, and corn. Stir-fry for 3 minutes, stirring constantly to ensure even cooking.
3mmedium-high heat - 6
Add the cooled basmati rice, breaking up any clumps with your spatula. Stir-fry for 2 minutes to coat the rice evenly with oil.
2mmedium-high heat - 7
Add chickpeas, spinach, and diced tomato. Pour in soy sauce, teriyaki sauce, curry powder, Chinese five spice, chili powder, and hot sauce. Toss everything together for 2 minutes until spinach wilts and flavors are well distributed.
2mmedium-high heat - 8
Return cooked chicken and tofu to the wok and toss gently to combine all ingredients. Cook for 1 minute more to heat through. Taste and adjust seasonings as needed. Serve immediately.
1mmedium heat