Fried Rice

Ingredients

• 113 g (4 oz)firm tofu
• 10 ml (2 teaspoons)sesame oil
• about 390 g (2 cups)leftover cooked rice, preferably takeaway rice
• 2scallions, sliced
• 113 g (4 oz)shelled edamame, thawed if frozen
• 30 ml (2 tablespoons)soy sauce
• 30 ml (2 tablespoons)chilli paste, such as sambal oelek
• about 25 g (1 cup)fresh basil leaves, shredded

Instructions

1. 1

   Press the tofu

   Cut the tofu into 1.5 cm (½-inch) slices and wrap it in three layers of kitchen paper. Sandwich the bundle between two plates, place a 794 g (28 oz) tin of tomatoes on top and leave at room temperature for 30 minutes. Unwrap the tofu and cut it into cubes.

2. 2

   Fry the rice

   Heat a wok as hot as possible. When it is very hot, add the sesame oil; it will smoke. Swirl to coat the pan, then immediately add the cold rice. Stir and move it constantly until golden, about 2 minutes.

3. 3

   Add the vegetables

   Add the tofu, scallions and edamame. Fry for about 2 minutes more, until the scallions have wilted.

4. 4

   Finish and serve

   Add the soy sauce, chilli paste and basil. Fry for 1 minute, then serve immediately.

What is fried rice?

Fried rice is a practical way to turn cooked, cooled rice into a hot meal, with its roots in Chinese cooking and many variations across Asia. This version pairs the rice with tofu, edamame and scallions, then finishes with soy, chilli paste and basil.

The recipe works by cooking the rice quickly in a very hot wok, so it can brown rather than steam. Chilled leftover rice is especially useful because the grains are less moist and easier to stir-fry separately.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 11g protein, 38g carbs, 6g fat.

Most of the carbohydrates come from the rice, while the sesame oil contributes fat. Tofu and edamame provide most of the protein, with smaller amounts from the rice. For a more balanced plate, add a serving of steamed greens or a simple salad alongside.

Choose and prepare the rice

Cold rice: use rice that has been cooked and chilled, ideally with the grains separated before it goes into the wok. Takeaway rice is convenient, but home-cooked leftovers work too.

Freshly cooked rice: if you have no leftovers, spread freshly cooked rice out to cool and lose some surface moisture before frying. The recipe specifically calls for cold rice, so avoid adding it steaming hot.

Pressing the tofu

Remove moisture: the paper towels and weighted plates draw water out of the tofu over 30 minutes. This helps the cubes fry without releasing as much liquid into the wok.

Cut evenly: cube the pressed tofu so the pieces warm through at a similar rate. Keep the 794 g tin of tomatoes steady on the plates while the tofu is pressing.

Get the wok very hot

Heat first: let the wok become very hot before adding the sesame oil, as the method specifies. The oil may smoke, so have the rice ready to add immediately.

Keep moving: stir constantly during the rice's 2-minute fry. This helps the grains colour evenly and reduces the chance of them sticking or scorching.

Follow the order and timing

Rice first: fry the rice for about 2 minutes before adding the tofu, scallions and edamame. Cook that mixture for another 2 minutes, until the scallions wilt.

Fresh finish: add the soy sauce, chilli paste and basil only for the final minute. Serve straight away, while the rice is hot and the basil is just wilted.

What to serve with it

On its own: tofu and edamame make this a substantial rice dish that can be served as a meal without extra sides.

With a side: pair it with a simple cucumber salad or steamed greens if you want something fresh alongside the spicy, savoury rice. Keep accompaniments straightforward so they do not compete with the basil and chilli.

Recipe notes & tips

• Chill leftover rice promptly and keep it refrigerated until you are ready to cook.
• Have the tofu, vegetables and sauces prepared before heating the wok.
• Use a wok or the widest pan available so the rice can fry rather than crowd together.
• Add the rice as soon as the oil is swirled around the hot wok.
• Stir the rice continuously during its first 2 minutes in the pan.
• Serve immediately after the final minute of frying.

Variations

• More greens: add extra edamame for a more vegetable-forward bowl.
• Milder heat: use less chilli paste to soften the spice.
• Extra herbs: add more shredded basil at the end for a fresher finish.
• Gluten-free: use a gluten-free soy sauce.
• No tofu: leave it out and keep the edamame as the main added protein.

Common mistakes to avoid

• Using warm rice: it can turn soft and clump; use cold leftover rice as directed.
• Adding rice to a cool wok: it may steam instead of browning; heat the wok thoroughly first.
• Leaving the rice still: the grains can stick or burn; keep them moving during the first 2 minutes.
• Skipping the tofu press: excess moisture can make the stir-fry wet; press the tofu for the full 30 minutes.
• Adding basil too early: it can lose its fresh character; stir it in for the final minute.
• Overcooking after the sauce: the recipe needs only 1 minute more once the soy, chilli paste and basil are added.

How to store

Cool leftovers promptly, refrigerate in a covered container and eat within 1–2 days. Reheat until piping hot, stirring in a pan or microwaving in a covered dish; add a small splash of water if the rice seems dry.

Frequently asked questions