Vegetarian Thai Fried Rice (Khao Pad Je) recipe

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Ingredients

2 tablespoons vegetable oil, or more as needed
½ onion, chopped
9 ounces firm tofu, crumbled
1 cup peas
1 cup chopped tomatoes
4 cups cooked jasmine rice
2 tablespoons light soy sauce
2 teaspoons dark sweet soy sauce
3 eggs
1 teaspoon soy-based liquid seasoning (such as Maggi®)
1 cup pineapple chunks, drained
¼ teaspoon ground white pepper

Nutrition Info

448.3 calories
carbohydrate: 65.1 g
cholesterol: 122.8 mg
fat: 13.9 g
fiber: 3.9 g
protein: 16.8 g
saturatedFat: 2.7 g
servingSize: -
sodium: 589.9 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Cook onion and tofu until lightly browned, 3 to 5 minutes. Add peas and tomatoes and cook for 1 minute. Stir in rice and a little more oil if necessary to keep the rice from sticking. Stir-fry for 1 minute. Season with light soy sauce and sweet soy sauce, stir well.

  2. Move rice to one side of the wok or skillet and add remaining 1 tablespoon of vegetable oil to the empty side. Crack eggs into the skillet and season with soy seasoning. Let eggs cook for about 3 minutes, flip and scramble. Stir into rice mixture.

  3. Stir in pineapple until warmed through. Season with white pepper. Taste and adjust seasoning if needed.

Recipe Yield

4 servings

Recipe Note

This may not really be so much a recipe as it is a method of cooking. I end up throwing odds and ends that hang around my fridge into the fried rice and voila... Dinner/lunch/breakfast is served. Make sure you have all your ingredients prepared in advance, because once you start cooking, it goes fast.

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