Chili Oil Fried Rice
Ingredients
- 2-3 tbsp (32 ml) chili crisp oil* (I used my miso chili oil)
- 1 tsp (5 ml) vegetarian oyster sauce
- 1/4 tsp msg
- 1/8 tsp salt
- pinch of pepper
- 1 1/2 cup (330g) day old rice
- 1/2 (90 g) block soft tofu
- 1/4 tsp black salt
- pinch of turmeric, optional
- 2 (26 g) scallions, sliced
- 1/2 cup (120 g) vegetables of choice
Steps
- 1
Separate chili oil from flakes using a strainer. Set aside the crispy bits. Into a large bowl, add the strained chili oil, vegetarian oyster sauce, msg, salt, pepper and day old rice. Mix until rice is coated.
- 2
Heat frying pan over medium high heat. Add tofu, turmeric and black salt and cook until slightly fried (about 1 minute). Transfer to a plate.
- 3
Heat 1/2 tsp of oil over medium high and stir fry mushrooms until 80% cooked.
- 4
Drizzle in 2 tsp of oil and add the rice and white part of scallions and cook for a few minutes until rice is heated. Add the tofu back in and toss together.
- 5
Add the scallions and crispy bits of chili oil at the end, toss it all together. Taste and adjust seasoning to your liking. Then remove from heat.
- 6
Serve immediately and enjoy!
Source: okonomikitchen.com·Own this recipe or photo? Request removal