Fried rice is one of those classic dishes that’s loved by many. With plenty of variations and twists on it too, you can try it in almost anyway you can imagine. The most common versions I’ve tried before, have been for vegetable fried rice and egg fried rice. Honestly, I’ve enjoyed pretty much every type of fried rice I’ve tried now – but I think those two have been my favourite. They have a really great flavour and texture.
However, I’ve only actually tried these dishes at restaurants before. Making it was something that never even crossed my mind, until a few days ago. Strangely, I found myself craving a big bowl of fried rice just as I was falling asleep..! Just before I shut my eyes, I decided that a recipe for fried rice would be my next creation.
With my love for both egg fried rice and vegetable fried rice, I decided to use them as my inspiration for this dish. I wanted to create a filling, flavoursome fried rice with lots of tasty ingredients, and with it’s own twist. So, I used some classic flavours like soy sauce and sesame oil, and then added in Tofu, Coconut Syrup and Tamari Roasted Soya Beans for its touch of excitement. The Soya Beans add a really nice crunch to the dish and taste so delicious! They were kindly gifted to me by Clearspring (alongside some other amazing ingredients which I will be sharing in future posts), who make the most delicious foods. I also topped the dish with some of their Nori before serving.
I was really pleased with the outcome of the dish, and it reminded me exactly of other classic versions of fried rice that I’ve always loved. I hope you enjoy the recipe! Have a great week.
tofu fried rice
1 cup (185g) brown rice
1 tbsp sesame oil
1 onion, finely sliced
2 cloves garlic, crushed
1 carrot, grated
1 courgette (zucchini), grated
2 mushrooms finely chopped
1 396g pack Cauldron extra firm classic tofu, crumbled/broken apart into small pieces
1 tbsp Tamari Soy Sauce
1 tsp rice vinegar
1/4 tsp turmeric
1 tsp chilli powder
1 tsp medium curry powder
1/2 tsp salt
black pepper, to taste
1/2 cup (65g) frozen peas
1/2 cup (65g) frozen sweet corn
1 pack Tamari Roasted Soya Beans
1. Firstly, fill a large pan with water and bring to a boil on a medium-high heat. Then, add in the rice and cook for about 20 minutes.
2. After the rice has been cooking for 5 minutes, add the sesame oil into large wok on a medium heat, and add in the onion. Fry for about 2 minutes, then add in the garlic and mushrooms and fry for 1 more minute. Next, add in the carrot and courgette. Stir together for a further minute. Then add the tofu pieces into the pan.
3. Stir everything in the pan together, and add in the soy sauce, coconut syrup, rice vinegar, turmeric, curry powder, chilli powder, salt and pepper. Continue to fry, stirring, until the rice has cooked. When there’s about about 3-4 minutes left for the rice to cook, add in the peas and sweet corn.
5. Lastly, when the rice has cooked, remove it from the heat and drain. Then, add it into the wok with the other ingredients, and also add the soy beans. Stir everything together for a further 1-2 minutes, then remove from the heat and serve.