Fit
Fried rice is the best way we know to turn leftovers into a meal you actually look forward to. This version leans on two protein sources that store beautifully: extra-firm tofu, pressed and pan-fried until crisp on every side, and bright green edamame. A couple of scrambled eggs tie it together.
The trick to great fried rice is cold rice. Rice cooked a day ahead dries out slightly in the fridge, so the grains separate and toast in the pan instead of clumping. If you only have fresh rice, spread it on a tray and chill it for 30 minutes first.
The method
- Cut the pressed tofu into 3/4-inch cubes, pat dry and toss with the cornstarch until lightly coated.
- Heat 2 tablespoons of oil in a large nonstick skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 8 to 10 minutes, turning every couple of minutes, until golden and crisp on most sides. Transfer to a plate.
- Lower the heat to medium, pour in the eggs and scramble softly for about 1 minute, until just set. Move them to the plate with the tofu.
- Add the remaining tablespoon of oil, then the carrots and the white parts of the green onions. Stir-fry for 3 minutes until the carrots begin to soften.
- Add the garlic and ginger and cook for 30 seconds until fragrant. Add the rice, breaking up any clumps with your spatula, and spread it across the pan.
- Let the rice sit undisturbed for 1 to 2 minutes so it toasts, then stir and repeat twice. Add the edamame and cook until hot.
- Drizzle in the soy sauce and sesame oil, return the tofu and eggs, and toss everything together. Finish with the green onion tops and serve with chili crisp.
Coach notes
- Pressing the tofu is worth it; less water means a crisper crust. Wrap it in a towel and set a heavy pan on top.
- Use a pan big enough to keep the rice in a thin layer. Crowding makes it steam instead of fry.
- Add a cup of frozen peas or chopped broccoli along with the edamame for more vegetables.
Store & reheat
Store in airtight containers for up to 4 days. Reheat in a skillet over medium heat with a splash of water, or microwave covered until steaming throughout, stirring once. The tofu softens a little after day one but still tastes great.
*Protein per serving is a rough estimate based on typical ingredient values and will vary with the brands and portions you use. This recipe is for general cooking information and is not medical or nutrition advice. Check labels if you cook for anyone with allergies, and see our disclaimer.
