Vegetarian Thai Fried Rice (Khao Pad Je)
4 servings
Ingredients
2 tablespoons vegetable oil, or more as needed
1/2 onion, chopped
9 ounces firm tofu, crumbled
1 cup peas
1 cup chopped tomatoes
4 cups cooked jasmine rice
2 tablespoons light soy sauce
2 teaspoons dark sweet soy sauce
3 eggs
1 teaspoon soy-based liquid seasoning (such as Maggi®)
1 cup pineapple chunks, drained
1/4 teaspoon ground white pepper
Instructions
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Cook onion and tofu until lightly browned, 3 to 5 minutes. Add peas and tomatoes and cook for 1 minute. Stir in rice and a little more oil if necessary to keep the rice from sticking. Stir-fry for 1 minute. Season with light soy sauce and sweet soy sauce; stir well.
Move rice to one side of the wok or skillet and add remaining 1 tablespoon of vegetable oil to the empty side. Crack eggs into the skillet and season with soy seasoning. Let eggs cook for about 3 minutes; flip and scramble. Stir into rice mixture.
Stir in pineapple until warmed through. Season with white pepper. Taste and adjust seasoning if needed.
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