Imagine a plate of golden, aromatic fried rice that transports you straight to the vibrant streets of Asia with just one bite. This Curry Fried Rice with Tofu isn't just another recipe—it's a culinary adventure that transforms simple ingredients into an extraordinary meal that will have your family and friends begging for seconds. Whether you're a busy home cook or a weekend warrior in the kitchen, this dish promises restaurant-quality flavor with minimal effort and maximum satisfaction.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 block firm tofu, cubed
- 1 cup peas and carrots
- 2 tbsp curry powder
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- Green onions for garnish
Instructions
- Prepare your ingredients by draining the tofu and pressing out excess moisture. Cut the tofu into small, uniform 1/2-inch cubes. Pat the tofu dry with paper towels to ensure crispy edges when cooking.
- Heat vegetable oil in a large wok or wide skillet over medium-high heat. Ensure the pan is hot before adding ingredients to create a proper stir-fry texture.
- Add tofu cubes to the hot oil and fry until golden brown and crispy on all sides, about 3-4 minutes. Remove tofu and set aside on a paper towel-lined plate to drain excess oil.
- In the same pan, add mixed peas and carrots. Stir-fry for 2-3 minutes until vegetables are slightly softened but still retain their bright color and crispness.
- Add cooked rice to the pan, breaking up any clumps. Spread the rice evenly and allow it to develop a slight crispy bottom by letting it sit for 1-2 minutes.
- Sprinkle curry powder over the rice, stirring thoroughly to ensure even distribution. The curry powder will give the rice a rich, golden color and aromatic flavor.
- Pour soy sauce over the rice and mix well, continuing to stir-fry for another 2-3 minutes to blend flavors and heat everything uniformly.
- Gently fold the crispy tofu back into the rice mixture, being careful not to break the tofu cubes.
- Remove from heat and transfer to a serving dish. Garnish with freshly chopped green onions for added freshness and color.
- Serve hot immediately, enjoying the warm, fragrant curry fried rice with crispy tofu and colorful vegetables.
Tips
- Use day-old rice for the best texture: Freshly cooked rice can become mushy, so refrigerated rice from the previous day works best for achieving that perfect, slightly crispy fried rice.
- Press your tofu thoroughly: Removing excess moisture ensures your tofu gets wonderfully crispy and absorbs flavors more effectively. Use a tofu press or wrap in paper towels with a heavy object on top.
- High heat is key: Make sure your wok or pan is hot before adding ingredients to achieve that authentic stir-fry sear and prevent soggy rice.
- Don't overcrowd the pan: Cook in batches if necessary to maintain high heat and allow ingredients to crisp up properly.
- Customize your spice level: Adjust the curry powder to make the dish mild or more intense based on your preference.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 40g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
