Vegetarian Thai Fried Rice (Khao Pad Je)

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 448 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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