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Vegetarian Thai Fried Rice (Khao Pad Je)

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"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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Ingredients

25 m servings 448
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • You can also use brown rice instead of white.

Nutrition Facts


Per Serving: 448 calories; 13.9 65.1 16.8 123 590 Full nutrition

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