Ingredients with Measurements:
- 2 cups cooked rice
- 1 block firm tofu, drained and cubed
- 1 cup mixed vegetables (carrots, peas, corn, and green beans)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Heat the wok or skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan.
2. Add the diced onion and minced garlic. Stir-fry for 1-2 minutes until fragrant.
3. Add the cubed tofu and stir-fry for 2-3 minutes until lightly browned.
4. Add the mixed vegetables and stir-fry for another 2-3 minutes until tender.
5. Push the tofu and veggies to the side of the pan and add the cooked rice to the center. Stir-fry for 2-3 minutes until heated through.
6. Add the soy sauce, oyster sauce, sesame oil, salt, and pepper. Stir-fry for another minute until everything is well combined.
7. Garnish with chopped green onions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 240
Total fat: 10g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 30g
Dietary fiber: 3g
Sugar: 3g
Protein: 10g
Substitutions for ingredients:
- Use any type of cooked rice you prefer (white, brown, or jasmine).
- Substitute the mixed vegetables with any veggies you have on hand (broccoli, cauliflower, bell peppers, etc.).
- Use tamari sauce instead of soy sauce for a gluten-free option.
- Substitute hoisin sauce for oyster sauce if you prefer.
Variations:
- Add scrambled eggs to the fried rice for extra protein.
- Use quinoa instead of rice for a healthier option.
- Add chopped peanuts or cashews for extra crunch.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Use day-old rice for best results.
- Press the tofu with paper towels to remove excess water before cubing.
- Cut the veggies into small pieces for even cooking.
- Don't overcrowd the pan when stir-frying to prevent steaming instead of frying.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fried rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the fried rice in a bowl or on a plate. Garnish with chopped green onions and chopped nuts.
Garnishes:
Chopped green onions and chopped nuts.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or a mixed green salad.
Troubleshooting advice:
- If the fried rice is too dry, add a splash of vegetable broth or water to moisten it.
- If the fried rice is too wet, cook it for a few more minutes to evaporate any excess liquid.
Food safety advice:
- Make sure the tofu is cooked through before serving.
- Store any leftovers in the refrigerator promptly.
Food history:
Fried rice is a popular dish in many Asian countries, including China, Japan, and Thailand. It is believed to have originated in China over 1,000 years ago.
Flavor profiles:
Savory, umami, slightly sweet, and nutty.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Asian-inspired dishes.
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Region: Chinese