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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Ingredients25 m servings 448 cals
Original recipe yields 4 servings
- 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.
- 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.
- Stir in pineapple until warmed through. Season with white pepper. Taste and adjust seasoning if needed.
- Cook's Note:
- You can also use brown rice instead of white.
Per Serving: 448 calories; 13.9 g fat; 65.1 g carbohydrates; 16.8 g protein; 123 mg cholesterol; 590 mg sodium. Full nutrition