VEGETARIAN THAI FRIED RICE RECIPE RECIPES

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VEGETARIAN THAI FRIED RICE (KHAO PAD JE) RECIPE | ALLRECIPES



Vegetarian Thai Fried Rice (Khao Pad Je) Recipe | Allrecipes image

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.

Provided by Toi

Categories     Main Dishes    Rice    Fried Rice Recipes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 448.3 calories, CarbohydrateContent 65.1 g, CholesterolContent 122.8 mg, FatContent 13.9 g, FiberContent 3.9 g, ProteinContent 16.8 g, SaturatedFatContent 2.7 g, SodiumContent 589.9 mg, SugarContent 13.5 g

THAI VEGGIE FRIED RICE RECIPE - FOOD.COM



Thai Veggie Fried Rice Recipe - Food.com image

Here's a meatless recipe that doesn't suffer from the lack of it. It's nice and spicy for those who like a "kick" to their palates. For extra kick you can add 1 tablespoon of Asian hot chili oil reducing the Canola oil by that much. Chefs Note: Be sure the cooked rice is COLD to the touch or else the dish will come out soggy.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

6 cups cooked jasmine rice, cold to the touch
1 cup peas, frozen and thawed
2 garlic cloves, chopped
1/2 red pepper, chopped
4 tablespoons canola oil
2 teaspoons fresh ginger, minced
2 large eggs, lightly beaten
1 medium tomatoes, fresh, rough chopped
2 tablespoons hot chili paste
2 tablespoons light soy sauce
1 tablespoon fresh lime juice
scallion, chopped for garnish

Steps:

  • Heat oil in a large skillet or wok.
  • Add ginger and garlic and stir fry for 1-2 minutes.
  • Remove with a slotted spoon and set aside.
  • In the same pan add peas and red pepper.
  • Stir fry for 2 minutes until slightly softened.
  • Remove and set aside.
  • Add the cold rice to the skillet and heat thoroughly.
  • With a spoon make a hole in the center of the rice pushing the rice to the sides.
  • Add the beaten eggs into the center without touching the rice.
  • Stir the eggs until pretty well set then start incorporating the rice into them.
  • Add the chopped tomatoes.
  • Return the reserved ginger, garlic, peas and red pepper to the pan.
  • Mix in the chili paste, soy sauce and lime juice.
  • Serve with chopped scallions as a garnish.

Nutrition Facts : Calories 466.5, FatContent 17.1, SaturatedFatContent 1.9, CholesterolContent 93, SodiumContent 740.5, CarbohydrateContent 65.2, FiberContent 5.7, SugarContent 4.4, ProteinContent 12.1

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