pat's Recipe

Thai Fried Rice

Category: Vegetarian stirfry

If cooking rice for dinner, make extra and then refrigerate it to use in this recipe. Two cups of uncooked rice makes 6 cups of cooked rice. Don't try to stir-fry just-cooked hot rice; it will become mushy and soft.

2 Tbsp roasted peanut oil
1 medium onion, diced
8 ounces firm or extra-firm low-fat tofu,
cut into 1/2-inch dice
2 medium garlic cloves, slivered
1 medium chile, stemmed, seeded, and minced
4 medium scallions, cut into 1/2-inch lengths
6 cups chilled cooked long-grain rice, lumps
broken apart with fork
2 Tbsp low-sodium soy sauce
12 cherry tomatoes, halved
1/4 cup lightly packed fresh mint or cilantro
leaves
1 lime, quartered

Heat oil in large nonstick skillet over medium-high heat until shimmering. Add onion and stir-fry until softened, about 2 minutes. Add tofu and stir fry until lightly browned, about 3 minutes.
Add garlic, chile and scallions and stir-fry until fragrant, about 1 minute. Add rice and soy sauce and stir-fry until rice is well coated with other ingredients, about 2 minutes. Stir in tomatoes and herbs and cook until everything is hot, about 1 minute. Serve immediately with lime wedges.

serves 4