Bean Curd and Vegetable Fried Rice
A vibrant vegetarian fried rice loaded with cubed firm bean curd, carrots, peas, and scallions, seasoned with soy sauce and a hint of sesame oil. The key to great fried rice is using cold, day-old rice that won't clump. This dish comes together quickly over high heat, with the bean curd turning golden and slightly crispy at the edges while the vegetables stay tender-crisp.
Steps
Before you start
- Use cold, cooked rice from the day before—warm or fresh rice will steam and clump instead of frying. If you only have warm rice, spread it on a baking sheet to cool for 30 minutes before cooking.
- Press the bean curd between paper towels for 10 minutes to remove excess moisture so it crisps properly.
- Have all ingredients prepped and nearby—stir-frying moves quickly and you won't have time to chop once the pan is hot.
Crisp the bean curd
- Heat 1½ tablespoons (22 ml) of vegetable oil in the wok or skillet over medium-high heat until shimmering, about 1 minute.
- Add the diced bean curd in a single layer (work in batches if needed to avoid crowding).
- Let it sit undisturbed for 2–3 minutes so the bottoms brown, then stir and cook for another 2–3 minutes, until the cubes are golden on multiple sides.
- Transfer to a small bowl and set aside.
- Don't worry if they're not fully cooked through—they'll finish cooking when added back.
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Ready when: Bean curd is golden brown on multiple sides
Tip: Don't move the tofu constantly—letting it sit briefly creates a crispy exterior that won't fall apart when mixed with the rice.
Sauté aromatics
- Add the remaining 1½ tablespoons (22 ml) of vegetable oil to the same wok and heat for 30 seconds.
- Add the minced garlic and ginger, and stir constantly for about 30 seconds until fragrant.
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Ready when: Garlic and ginger smell fragrant
Tip: Work quickly—garlic and ginger can burn in seconds over high heat.
Cook the carrot
- Add the diced carrot and stir-fry for 2 minutes over medium-high heat.
- The carrot should begin to soften slightly but still have some firmness.
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Ready when: Carrot is slightly softened but still firm
Tip: Don't cook the carrot too long at this stage—it will cook more when the rice is added.
Add rice and peas
- Add the cold rice, breaking up any clumps with your spatula as you stir.
- Stir constantly for 2–3 minutes, scraping the bottom of the wok to incorporate any browned bits.
- The rice should heat through and begin to separate into individual grains.
- Add the thawed peas and stir to combine, cooking for another 1 minute.
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Ready when: Rice is hot, separated into individual grains, and evenly coated with oil
Tip: Cold rice grains separate easily; if your rice is warm or sticky, continue stirring and breaking it apart—this is the most common reason fried rice becomes mushy.
Combine and season
- Return the cooked bean curd to the wok.
- Pour in the soy sauce and toasted sesame oil, and stir constantly for about 1 minute to coat everything evenly.
- The rice should darken slightly from the soy sauce.
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Ready when: Rice is evenly coated with soy sauce, slightly darkened in color
Tip: Drizzle the soy sauce and sesame oil around the edges of the wok so they distribute more evenly rather than pooling in one spot.
Finish and adjust
- Remove from heat.
- Add the scallions and toss gently.
- Taste and season with salt and white pepper as needed.
- The soy sauce provides saltiness, so start with just ¼ teaspoon salt and adjust from there.
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Ready when: Scallions are mixed in, seasoning is balanced
Tip: Add scallions off the heat so they stay bright green and slightly firm rather than wilting into the hot rice.
Good to know
Tips
- Day-old rice is essential. Fresh or warm rice contains too much moisture and will steam into a mushy clump rather than fry into separated grains. If you must cook rice the same day, spread it on a baking sheet and refrigerate for at least 30 minutes before using.
- Press the bean curd firmly between paper towels for 10 minutes before cutting and cooking. Excess moisture prevents browning and makes the final dish watery.
- Keep the heat high throughout cooking—this is what creates the signature slightly charred flavor and keeps vegetables crisp. A 14-inch wok is ideal because the wide surface area allows the rice to spread out and fry rather than pile up and steam.
- Taste as you go. The amount of salt needed depends on your soy sauce brand and personal preference, so season at the very end after combining all ingredients.
Make ahead
You can prep all ingredients (dice the carrot, cube the bean curd, mince the garlic and ginger, cut the scallions) up to 4 hours ahead and store them in separate containers in the fridge. Cook the rice the day before and chill it overnight so it's perfectly cold and separated by cooking time. The finished fried rice is best served immediately but can be reheated (see storage).
Storage & reheating
Leftovers keep refrigerated in an airtight container for up to 3 days. To reheat, warm gently in a wok or skillet over medium heat, stirring occasionally, for about 3–4 minutes until heated through. If the rice seems dry, add a splash of water or a drizzle of sesame oil. Do not freeze—the texture of the rice and vegetables becomes mushy upon thawing.
Substitutions
- frozen peas → fresh corn kernels or thawed frozen corn. Corn adds sweetness and color variation; use the same amount by volume.
- firm or extra-firm bean curd (tofu) → diced mushrooms (cremini or shiitake) or cooked chickpeas. Mushrooms provide a meaty texture; sauté them longer to release moisture. Chickpeas add protein and heartiness but lack the delicate flavor of bean curd.
- medium carrot → diced bell pepper (red, yellow, or orange). Bell pepper is crispier and slightly sweeter; add it in the same step and reduce cooking time slightly so it doesn't soften too much.
- soy sauce → tamari or coconut aminos for a gluten-free option. Both provide similar umami depth; use the same amount. Tamari tastes nearly identical, while coconut aminos is slightly sweeter.
