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May 26, 2011

Tofu, bok choy and portobello mushroom fried rice recipe {vegetarian}

Tofu and bok choy fried rice is quick and easy with leftover cooked rice. #vegetarian

Last week in the produce section of our village grocery store, I discovered super-firm cubed organic tofu. Yep, cubed. Which just happens to be how I prepare tofu for my stir-fried dishes. I couldn't pass up the chance to try it. In the way that Fate has of showing you what it wants you to cook, I found some cold cooked rice, a head of bok choy, and a couple of portobello mushrooms in the refrigerator. Fried rice was the obvious route, but I gave it an Indonesian spin with kecap manis for sweet/salt, and Sriracha for zing. If you don't have bok choy, Napa cabbage would be a fine substitute.

Save leftover cooked rice to make this tofu and bok choy fried rice. #vegetarian

Tofu, bok choy and portobello mushroom fried rice

From the pantry, you'll need: kecap manis, sesame oil, reduced-sodium soy sauce, Sriracha, canola oil, onion, egg, long-grain white rice.

Serves 3-4.

Ingredients

2 Tbsp kecap manis
1/2 tsp sesame oil
1/2 tsp reduced-sodium soy sauce
1/2 tsp Sriracha, or more to taste
2 tsp canola oil
1 head bok choy, trimmed, cut into 1-inch slices
1/2 red onion, cut into large dice
2 cloves garlic, peeled and sliced
8 oz cubed extra-firm tofu
2 portobello mushroom caps, cut into 1-inch pieces
1 egg, lightly scrambled
1-1/2 cups cold cooked rice

Directions

In a small bowl, whisk together the kecap manis, sesame oil, soy sauce and Sriracha. Set aside.

Heat the oil in a wok or deep frying pan over medium-high heat. Add the bok choy and onion, and stir fry for 1 minute. Add the garlic, tofu and mushroom, and stir for another minute.

With a spatula, push the vegetables to one side of the wok. Pour in the beaten egg, and stir quickly as the egg sets, mixing the egg in with the vegetables. Then, add the cold rice (be sure to break up the clumps as you add the rice to the wok). Stir fry for 30 seconds.

Pour in the kecap manis mixture, and stir fry for 1 minute to distribute the sauce evenly over the rice and vegetables. Serve hot.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Nasi goreng
Sesame shrimp fried rice with broccoli slaw
Chicken or turkey fried rice
Shrimp, broccoli and scallion fried rice
Stir-fried curry beef with tomatoes and peas

Other recipes that use these pantry ingredients:
Chicken satay, from Rasa Malaysia
Indonesian kecap manis pork ribs, from Wandering Chopsticks
Grilled beef with Asian dipping sauce, from LimeCake
Kroketten (Dutch croquettes), from Almost Bourdain
Asian sesame chicken noodle salad, from Steamy Kitchen

Comments

What a great idea for kecap manis. I bought a bottle when I got back from Indonesia... but am hard pressed to find uses for it. And this looks great!

Great fried rice recipe, it looks so tasty! This would be comfort food for me! I like it when you find something good made easy!

I've recently become a fan of bok choy and have been looking for the perfect recipe to try it at home. Not only does this sound great, it also seems like a good candidate to share with my recipe club

Cheers!
Virginia

I love to mix up fried rice from what's in the fridge, especially if I had all these good things. I've never had Kecap Manis, isn't it a slightly sweeter type of Asian ketchup? Sounds good in this.

Julia, there are a few other recipes using kecap manis on this site. I do love it.

Lyndsey, fried rice is one of my favorite comfort foods. I cook up a batch of rice in my rice cooker, and pack it into small containers. Then it's always in the fridge, ready to use.

Virginia, there are several bok choy recipes here, too. Use the search box at the top right to find more!

Kalyn, kecap manis is a sweet soy sauce, slightly thicker than Chinese or Japanese soy sauce (resembling the texture of ketchup, which is how it got its name, I think).

Thanks Kalyn for asking the very question I was going to ask!

This looks so delicious. I like bok choy alot and have bookmarked this recipe. It's a meal in itself! Have a wonderful holiday weekend!

Mmmm, sounds very tasty! I made a vaguely similar dish recently with chickpeas (lacking tofu in my fridge), bok choy, scallions, garlic, soy sauce, sesame oil, and sriracha.

Have you ever baked cubed tofu? http://www.crumblycookie.net/2009/02/01/tofu-croutons/ It's good with just oil & salt, or any marinade you wish to use.

Hope you & yours have a lovely long weekend!

Lydia - this fried rice sounds so good - it reminds me of the fried rice we had in Bali years ago for breakfast every morning.

Carol (and everyone): You can always find out more about ingredients by following the links above the recipe, where it says "From the pantry, you'll need..."

Maris, bok choy is wonderful, and versatile. There are lots more bok choy recipes here.

Deena, thanks -- the baked tofu looks great!

Jeanette, I first tasted kecap manis in Malaysia, and the taste always reminds me of my travels there.

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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