Khao Pad Jay
Khao Pad Jay
Thai Vegan Fried Rice / This is a plant-based version of a street-style Thai fried rice. Leftover cold rice is the better rice for this recipe because you don’t have the non-stick assistance of using eggs. You might have to bump up the oil a little bit to keep the rice from sticking to the pan.
Ingrediënten
MAKES: 4 SERVINGS
- 3 tbsp 45 ml canola or other high-temperature cooking oil
- 5 oz 142 g savory baked tofu, medium dice
- 2 stalks Chinese broccoli leaves torn into large pieces and stalks sliced thin
- 2 large cloves garlic minced
- ¼ medium brown onion sliced
- 3 cups 480 g cooked and chilled Thai jasmine rice
- 1 tsp white sugar
- Kosher salt
- 1½ tbsp 25 ml vegetarian fish sauce or Thai soybean sauce
- 1 medium Roma tomato cut into 6 pieces lengthwise
- ½ tsp white pepper
- 2 scallions sliced thin
Instructies
- Heat a heavy 9- to 11-inch (23- to 28-cm) pan over high heat for about 1 minute to preheat.
- Swirl in the oil, making sure it evenly coats the whole pan.
- When you see a wisp of white smoke, stir in the tofu and stir-fry for about 1 minute, until warmed through.
- Clear some space in the pan by moving the tofu to the side.
- Stir in the Chinese broccoli, garlic and onion and cook for about 30 seconds, until the broccoli leaves wilt and the onion starts to soften.
- Add the rice and gently smash it flat into the pan without breaking the grains.
- Continue to fold and smash for about a minute until the rice clumps loosen, combine with the rest of the ingredients and warm up.
- Sprinkle in the sugar, salt and vegetarian fish sauce or Thai soybean sauce.
- Keep doing the circular smash and fold motion until all the seasonings are evenly distributed and the rice is hot and toasty, 1 to 2 minutes.
- Toss in the tomato pieces, white pepper and scallions and stir to incorporate and heat for another minute.
- Enjoy!
