Chile Crisp Fried Rice With Tofu and Edamame

By Hetty Lui McKinnon

Published May 1, 2024

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(3,441)
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)

  • 1 yellow 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 6 cups cooked leftover white or brown rice (any variety); see Tip

  • 2 to 3 tablespoons store-bought or homemade chile crisp, plus more to serve

  • 2 tablespoons soy sauce or tamari

  • 2 cups/8 ounces frozen shelled edamame

  • 2 scallions, thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

212 grams carbs; 1701 calories; 47 grams monosaturated fat; 24 grams polyunsaturated fat; 7 grams saturated fat; 81 grams fat; 14 grams fiber; 1197 milligrams sodium; 35 grams protein; 3 grams sugar

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
3,441 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

Megan

Just here to tell everyone that if you don't use Laoganma chilli crisp in this recipe, you're violating your own human rights.

Jill

Added 1tbs ginger, 2 cloves garlic and sliced cabbage with the onion in step 1. I could see how the dish would be bland without these additions. Like other commenters noted, this makes more than 4 servings so next time we have less leftover rice, I’ll feel comfortable cutting it down. Could use a punch of acidity, perhaps rice vinegar or lime next time as well.

Deirdre

Don’t understand the 5 star rating here. Made exactly as directed and think it’s just ok. My main complaint is the texture - the rice, crumbled tofu, and edamame are texture-wise all pretty much identical. Decent enough that I’ll eat the leftovers but I wouldn’t make it again - I prefer a traditional fried rice with the different flavors and textures of celery and peas and a little scrambled egg and maybe a little meat if I have some left over…

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