Hunan Fried Rice
This is a vegetarian recipe that replaces eggs and meat with tofu. 30 minutes or less, vegetarian.
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| 3 tablespoons | 45 ml | vegetable oil, divided |
| 1 pound | 455 g | extra-firm tofu, drained and crumbled |
| 2 tablespoons | 30 ml | crushed and chopped fresh ginger |
| 3 | garlic cloves, crushed and chopped | |
| 1/2 teaspoon | 2.5 ml | kosher salt |
| 1 | medium onion, diced into 1/2-inch pieces | |
| 1 or 2 | fresh hot chiles, minced | |
| 1 cup | 240 ml | frozen peas, thawed |
| 2 cups | 480 ml | day-old cooked rice |
| 1 teaspoon | 5 ml | hot sesame oil |
| 1 teaspoon | 5 ml | ground Sichuan peppercorns |
| 1 tablespoon | 15 ml | soy sauce |
| 1 bunch (6 to 8) | scallions, cut into 1/2-inch pieces |
Instructions
- In a wok or large cast iron skillet, heat 2 tablespoons of vegetable oil over high heat until it shimmers.
- Add the tofu, ginger, garlic, and salt and stir-fry for 3 to 4 minutes, or until the tofu is lightly browned.
- Add the remaining 1 tablespoon of vegetable oil to the wok and heat for 1 minute, or until it shimmers. Add the onion and stir-fry for 1 minute. Add the chiles and stir-fry for 1 minute. Add the peas and stir-fry for 1 minute. Add the rice and stir-fry for 1 minute.
- Add the sesame oil, peppercorns, and soy sauce and stir-fry for 1 minute.
- Garnish with the scallions and serve immediately.
HEAT CHECK: Substitute toasted sesame oil for the hot sesame oil and leave out the minced chiles for a milder version.