Sheet Pan Fried Rice With Tofu Recipes

SHEET PAN FRIED RICE

Steps:

• Preheat the oven to 475 degrees F.
• Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.

12-MINUTE SCRAMBLED TOFU VEGAN FRIED RICE

Steps:

• Set the tofu on a large cutting board and mash with a potato masher or fork until it's crumbled. Set aside.
• Place a large saute pan over medium heat. Add the olive oil. When hot, add the onion. Saute until softened, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
• Add one tablespoon of the sesame oil, then add the ginger, smoked paprika, turmeric, and mashed tofu. Cook, stirring until the spices are well-incorporated, about 2 minutes.
• Increase heat to medium-high. Add the remaining sesame oil and the rice. Cook, stirring frequently, until the rice sizzles and is thoroughly warmed through, about 2 minutes.
• Stir in the corn, peas, and Tamari (or soy sauce) and cook until the veggies are warm, about one more minute.
• Taste and add additional Tamari or soy sauce if desired.
• Serve topped with chopped chives or other herbs of choice, chopped scallions, or even a little crumbled bacon for the carnivores' portions if you like. We like to pass the Sriracha with this fried rice, as well.

TOFU FRIED RICE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and set aside.
• Heat 1 tablespoon olive oil in a saucepan over medium heat. Add tofu and saute until golden brown, 10 to 15 minutes.
• While the tofu is cooking, heat butter in a saucepan over medium-low heat. Pour beaten egg into the skillet; cook until egg is set, about 5 minutes. Chop egg into little pieces with a spatula; set aside.
• Add remaining 1 tablespoon olive oil to a new, large saucepan over medium heat. Add rice, green onions, peas, and carrot; cook, stirring constantly, for 3 minutes. Stir in soy sauce, and add tofu and egg; cook until heated through, about 2 more minutes.

THAI-STYLE TOFU FRIED RICE

Steps:

• Mix the oyster sauce, fish sauce, Sriracha, sugar and 1/4 teaspoon salt in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Blot the tofu cubes dry and add to the skillet in a single layer. Season with salt and pepper and cook, turning occasionally, until browned and crisp, 5 to 6 minutes; remove to a plate.
• Add the remaining 2 tablespoons vegetable oil to the same skillet over medium-high heat. Add the green beans, garlic and a pinch of salt. Cook, stirring, until the garlic is lightly browned, about 1 minute. Add the rice and 1/2 teaspoon salt; cook, stirring, until heated through, 2 to 3 minutes.
• Add the oyster-sauce mixture, browned tofu and bean sprouts to the skillet. Stir until heated through, about 1 minute; season with salt and pepper.
• Divide the fried rice among bowls and top with basil, scallions and cashews. Serve with lime wedges and more Sriracha.