Tofu Scramble Fried Rice
This tofu scramble fried rice is the perfect “use what you have” meal that still feels exciting. It’s packed with spring onion, garlic, carrot, and peas, then tossed with fluffy rice and a full recipe of tofu scramble for extra protein. Sesame oil ties everything together with that classic fried-rice aroma.
Prep Instructions
- Cook the longhorn rice and let it cool (fried rice works best with cold, day-old rice). If cooking fresh, spread it on a tray for 10 minutes to steam off and cool a bit.
- Prepare the vegan tofu scramble according to its recipe.
Fried Rice Instructions
- Slice the spring onion, mince the garlic, and grate the carrot.
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the spring onion and cook for 1–2 minutes. Add the garlic and cook for 30 seconds, just until fragrant.
- Add the carrot and peas and stir-fry for 3–4 minutes until the carrot softens slightly and the peas are hot.
- Add the cooked rice and stir-fry for 3–5 minutes, breaking up any clumps.
- Add the tofu scramble and toss everything together until evenly mixed and hot, about 2–3 minutes.
- Taste and adjust seasoning if needed, then serve immediately.
Notes
- Cold rice = best texture. Fresh hot rice tends to turn mushy.
- Keep the heat fairly high so things fry instead of steaming.
- Sesame oil is strong — if you want it milder, use 1 tbsp sesame oil + 1 tbsp olive oil.
- Add soy sauce if you want it saltier/umami (not listed, but works great).
- Great for meal prep: keeps 3–4 days in the fridge and reheats well in a pan.
Equipment Needed
- Pot
- Lid
- Stove
- Sheet Pan
- Measuring Cups
- Skillet
- Wok
- Wooden Spoon
- Knife
- Cutting Board
- Grater
- Kitchen Scale
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