Ingredients
- 2 cups cooked rice (cold, day-old preferred)
- 14 oz firm tofu, pressed and cubed
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1/2 cup onion, finely chopped
- 1/2 cup carrots, diced
- 1/2 cup green peas
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and black pepper, to taste
- Green onions, sliced (for garnish)
Directions
Step 1:
Heat 1½ tablespoons oil in a pan and fry tofu until golden and crispy. Remove and set aside.
Step 2:
In the same pan, add remaining oil and sauté onion and garlic until fragrant.
Step 3:
Add carrots and peas; cook for 2–3 minutes.
Step 4:
Stir in cooked rice, breaking up any clumps.
Step 5:
Add soy sauce, sesame oil, salt, and pepper. Mix well.
Step 6:
Return crispy tofu to the pan and toss gently.
Step 7:
Garnish with green onions and serve hot.
