Chile Crisp Fried Rice With Tofu and Edamame

By Hetty Lui McKinnon

Published May 2, 2024

Chile Crisp Fried Rice With Tofu and Edamame
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(3,097)
Comments
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Chile crisp delivers spice, yes, but also carries impressive capabilities as a flavor base in weeknight cooking. The seasoned, textured oil can also be used strategically to fry foods. Most chile crisps on the market come loaded with aromatics such as garlic, ginger, fermented black soybeans, star anise, cinnamon and a host of other spices. Just a spoonful can deliver intense flavor with minimal effort. This hearty fried rice is vegan and comes with plenty of plant-based protein: The crumbled tofu offers the bouncy texture and hearty bite of egg, and the protein-rich edamame offer a hint of sweetness and nuttiness. If you don’t have edamame in the freezer, you could use frozen peas, corn or mixed vegetables. 

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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.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
3,097 user ratings
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Comments

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.

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.

Veronica

Makes for an easy to follow guideline for a simple stir fry for a beginner, and a good framework for a more experienced or adventurous cook to riff on. I added 2 cloves garlic, a 1” knob of ginger, some mushrooms, a bell peppper, and a splash of sesame oil. My wok got a bit crowded to brown the tofu evenly, so next time I’ll do the tofu first and put it on the side in a bowl while I do the veggies

Jill

Few changes/additions based on comments. Added cabbage, ginger garlic paste, red pepper, and egg cooked in sesame oil. I cooked the tofu separately in the oven with corn starch, Chinese 5 spice, and nutritional yeast. This made a nice side to the rice rather than having the tofu mixed in. I have my own chili oil recipe and keep a large batch on hand at all times which made this recipe easy. Made bok choy and roasted cauliflower as sides. All in all, everything came together nicely!

Rose

Easy and simple dish. Agree with other comments that it’s bland, added garlic salt, salt, and Trader Joe’s umami mushroom spice which really elevated it.

Linda

I was very excited to make this because I had left over rice and I love fried rice. It was just ok. I agree that although it had spice it was somehow bland. I can’t imagine using five cups of rice. I had three cups of leftover rice to use and it made a huge amount. The tofu was a pain, stuck to the pan even using a lot more oil. I much prefer baking tofu at a high heat. I added red pepper, garlic, ginger and sesame oil which did help some. The rice never browned up and never really absorbed the flavors. It also took more time than stated, and I think there is something wonky with the nutrition info.

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