Fried Rice with Thai Basil and Tofu

Prep: 15 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

My daughter loves rice, especially fried rice. I love fried rice because it is an easy way to include vegetables and proteins in her meal, and it makes for excellent lunches the next day. Wok cooking is also one of my favorite fast ways of putting dinner on the table quickly. This homemade version — with its peppery, soft, and delicate flavors — is a little lighter and fresher than the take-out version; it’s an all-around winner at our house.

Ingredients

2 tablespoons neutral oil, divided
3 1/2 to 4 ounces firm tofu, cubed
2 cloves garlic, crushed
2 large eggs, beaten
2 cups cold cooked rice, preferably jasmine
2 tablespoons light soy sauce
1/8 teaspoon ground white pepper
Salt, to taste, if required
2 green onions, sliced
Small handful (about 1/2 cup) Thai basil leaves, shredded

Instructions

Place 1 tablespoon of the oil in a wok, on medium-high heat. When the oil is hot, add the tofu and fry for a few minutes, until golden. Transfer to a plate.
Add the remaining oil to the wok, then add the garlic. When the garlic is fragrant, about 30 seconds, add the egg and push towards the center.
When the egg is partially cooked and just beginning to set, add the rice and stir-fry, separating the grains. Add the soy sauce and white pepper and mix well. Return the fried tofu to the wok. Taste and add a little extra salt, if needed.
Turn off the heat, and stir in the green onions and Thai basil leaves. Serve hot.