MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chile Crisp Fried Rice With Tofu & Edamame
Categories: Vegetables, Rice, Chilies, Sauces
Yield: 4 Servings
Neutral oil
1 Yellow onion; in 1/2" dice
16 oz Pkg extra-firm tofu, drained
- crumbled in 1" chunks
Salt & white or black
- pepper
6 c Cooked leftover white or
- brown rice
3 tb Store-bought or homemade
- chile crisp; more to serve
2 tb Soy sauce or tamari
8 oz Frozen shelled edamame
2 Scallions; thin sliced
Heat a wok or large cast-iron skillet over high. Add 2 tb of oil
along with the onion, and stir-fry until slightly softened, 1 to
2 minutes.
Add the tofu, 1/2 ts 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.
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.
To serve, top with more chile crisp.
Recipe by Hetty Lui McKinnon
Recipe FROM:
https://cooking.nytimes.com
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