• BadTakesHaver [he/him, they/them]@hexbear.netEnglish
    1·
    1 year ago

    i am also currently obsessed with making delicious tofu fried rice. you have probably been making it for longer than i have, but my recipe is somewhat self-invented and i am very proud of the end product. my last batch i cooked enough for like… 11 servings? i am in love. it is basically all I eat now and im losing a lot of weight because of it

      • BadTakesHaver [he/him, they/them]@hexbear.netEnglish
        1·
        1 year ago

        if you want any tips I would recommend using this for rice seasoning: https://badiaspices.com/product/fried-rice-seasoning-126-oz/ (this spice brand is a favorite of mine) and maybe a bit of that on vegetables too

        some lemon pepper seasoning, garlic/onion, for everything including the rice, cut the veggies up really tiny so that they mix in with the rice better.

        for my tofu i always freeze overnight and then dethaw and press for 35ish minutes then dice them, flavor it in a bit of artificial chicken flavoring and then add the lemon pepper and more of the other seasonings i used on the veg and rice.

        one thing i really like about tofu fried rice is that it typically leaves me feeling satisfied with what I ate, without feeling overstuffed or wanting a second serving, which I cannot say about many foods

      • RoomAndBored [he/him, any]@hexbear.netEnglish
        1·
        1 year ago

        Best tips I ever received for fried rice:

        1. use cooked, day old rice from the fridge, it will have a lower moisture content which will help it fry faster, it also gives the rice a crispier almost al dente texture
        2. fry your veggies and protein in moderate batches, and add back in at the end after rice and before sauces, this will keep the wok/pan temperature consistently high throughout the process and keep the wok hei working
        3. add your sauces around the side of the pan and push them towards the centre with the back of the spatula til even, then, toss your rice with a folding motion (do not stir). Excessive stirring may break up the rice and ingredients causing it to become stodgy

        Hope these help :)

        • dualmindblade [he/him]@hexbear.netOPEnglish
          1·
          1 year ago

          Very helpful, believe I’ve been adding the sauce too early, wok definitely doesn’t seem hot enough even with the flame all the way up, and it ends up soggy

          • RoomAndBored [he/him, any]@hexbear.netEnglish
            1·
            1 year ago

            No worries. That could be your issue. I don’t use much sauce tbh, a little dark soy for colour and a glug of light for flavour is usually enough. I dissolve a little msg into the soy, and that helps distribute it evenly throughout the rice better than salting/sprinkling afterwards. Happy cooking!