[Creative Commons photo by Ginny]
OK, so I’ve posted about fried rice before, but my friend San and I were chatting about it on Twitter the other day. We realized that fried rice we make at home never tastes quite like the stuff you get from delivery places. A challenge!
I think this attempt went pretty well! Here’s what happened:
- 1t hot sesame oil
- 2T sunflower oil
- about 1c leftover steamed tofu with mixed veggies (I’d say it was the equivalent of 1/2 block of tofu with some broccoli, carrots, and water chestnuts mixed in)
- 2 cloves garlic, minced
- 1c bok choy (just the green parts), chopped
- 1c frozen peas and carrots mix
- 2-3t mushroom soy sauce
- 1.5c cooked brown rice
- 2 scallions, chopped
Heat the oils in a large skilet on medium high, and dump in the tofu and veggies. Fry all that up until the bok choy gets a bit wilty.
Throw in the rice and stir in your soy sauce and scallions. Cook for about 5 minutes more, until some of the rice starts to get a little browned.
Notes
Next time, I would use less of the peas and carrots mix. Maybe half as much – there were way too many peas in there. I’d probably also use more tofu. Instead of the hot sesame oil and 2T sunflower, I’d prefer to use 1T sesame and 1T sunflower. Since I’d probably not have leftovers to work with next time, I think I’d just go with tofu, broccoli, and water chestnuts. Maybe add some mushrooms?
When you guys make this, let me know how it goes! This is a work in progress for sure.
Becky Striepe
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!
9 Responses to Fried Rice Attempt #1
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Tofu is an egg substitute. Maybe some silken tofu instead of the extra firm I usually get would be eggier.
Most fried rice also has egg in it. I know you don’t eat eggs, but maybe adding in a touch of egg substitute would help. (or is there any egg substitute that also has the taste?)
Ohman, I love any reason to get groceries at the Super H!
Their food court has the best inari nigiri I’ve ever eaten.
This might be good to try with some flavored tofu. At Super H Mart in Duluth they have a variety of flavors & I’ve seen a few different kids at YDFM, too. As I am now a part-time vegetarian, I’m gonna have to try this!
Ooooh can I add one note? It’s best to use rice that’s a day (or more!! more is actually better!) old. Fresh rice has a lot of moisture so there can be a mush factor sometimes.
Thank you for the awesome tips, you guys!
Your going to see a bit of difference from heat, too, because they’re cooking hotter and faster. The heat output under a wok at a restaurant is about 40% higher than the average home range top. That will cause changes in texture and flavor. Odd as it sounds, the easiest way to match it is to stir-fry outside on a propane burner.
the different oils and sauce must be key! I will try this out – wheee! did you like it?
I think the sesame oil makes a big difference. I also was more generous with the oil than I would normally be. I thought it was pretty right on, aside from way too many peas. Your broccoli and mushroom idea is genius!