Jasmine Fried Rice

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A perfect combination of rice, vegetables and tofu; this Jasmine Fried Rice recipe tastes just like the restaurants but better!

Flavorful, colorful and yet so easy to make in 30 minutes as a side for all kinds of Asian mains or to enjoy by itself as well.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian, Thai

Diet: Vegan, Vegetarian

Servings:

Calories: 355kcal

Author: Smruti

Ingredients

For the Tofu Egg

7 oz firm tofu
1 teaspoon rock salt
½ teaspoon turmeric powder
1½ teaspoon toasted sesame oil

For the Rice

1½ cup jasmine rice (cooked and cooled)
1 carrot (peeled and diced)
½ cup green peas
2-3 garlic (minced)
4-5 green onions (chopped)
2 teaspoon toasted sesame oil
1½ teaspoon soy sauce

Instructions

Press the firm tofu in sheets of tissue with a weight on top. Alternatively, use a tofu press to get the water out.
7 oz firm tofu
Tear the tofu into small pieces. Leave them larger if you like or make them super small. Set aside.
In a large non-stick pan heat toasted sesame oil.
1½ teaspoon toasted sesame oil
Once hot, add the torn tofu pieces and let them crisp up slightly.
Season with turmeric powder and rock salt.
1 teaspoon rock salt, ½ teaspoon turmeric powder
Keep stirring and cooking till the tofu is tinted yellow. Remove in a plate and set aside.
In the same pan heat sesame oil.
2 teaspoon toasted sesame oil
Add the minced garlic and sauté for a minute.
2-3 garlic
Then add the carrots, scallion whites and frozen peas.
1 carrot, 4-5 green onions, ½ cup green peas
Cook till the vegetables are firm yet cooked (about 3-4 minutes) and then add the cold rice.
1½ cup jasmine rice
Season with salt and soy sauce. Also add the scallion greens.
1½ teaspoon soy sauce
Then mix everything well.
Transfer the cooked tofu egg and give everything a good mix.
Serve in bowls topped with more scallion greens.

Video

Notes

Use firm vegetables: The recipe works best with firm vegetables. Carrots, peas, beans, cauliflower and corn are great. Mushy vegetables like tomatoes, mushrooms do not work too well.
Substitute for tofu: If you consume eggs, simply scramble them and add to the rice. It works well. However, it is also easy to add some sautéd paneer or soy crumbles. Or simply leave these out completely and only make the fried rice with sautéed vegetables.
Use cold, day old rice: The reason most fried rice recipes call for cold day old rice is simple. Freshly prepared rice tends to clump and stick together. As the rice cools, it dries out on the outside and does not clump any more. However, if you have rice prepared just before making the recipe, flash chill by spreading it out in a large baking mat and refrigerate for an hour or so. It will become less clumpy for sure.
Making it gluten-free: Plain tofu is naturally gluten-free. So make sure you use that. Plus, the only ingredient we need to replace here is soy sauce for gluten free tamari. The other ingredients are naturally gluten-free.
Use a large pan or wok: A large pan or wok is great to make the recipe. Using a wok ensures the rice and vegetables cook well on high heat. Try not to use a super tiny pan for cooking. It will clump everything together instead of spreading it out and crisping up.
Traditional Asian ingredients: For the recipe use Asian light soy sauce and toasted sesame oil. These are great for Asian recipes. Try and use these in the recipe. If unavailable, vegetable oil works but does not give the authentic flavor. Moreover, using an Indo-Chinese version soy sauce makes the rice dark in color and more salty.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition