Fried Rice

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  • Level: Easy
  • Total: 45 min (includes resting time)
  • Active: 15 min
  • Yield: 1 pint
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4 ounces firm tofu

2 teaspoons sesame oil

1 pint cold cooked rice, preferably takeout

4 ounces shelled edamame, thawed if frozen

2 scallions, sliced

2 tablespoons soy sauce

2 tablespoons chile paste, such as sambal oelek

1 cup fresh basil leaves, shredded


Special equipment:
a steel wok (preferably with a round bottom)
  1. Cut the tofu into 1/2-inch slices and wrap in three layers of paper towels. Then, sandwich the bundle between two plates, set a 28-ounce can of tomatoes on top and leave at room temperature for 30 minutes. Unwrap and cube.
  2. Heat the wok as hot as you can get it. If you turn off the lights, the bottom should glow…I am not kidding. When the wok is very hot, add the sesame oil (there will be smoke) and swirl to coat the pan. Immediately add the cold rice, edamame and scallions and fry, moving constantly, for 2 minutes, or until the scallions wilt. Add the soy sauce, chile paste and basil and fry for 1 minute more. Serve immediately.