Vegetarian Thai Fried Rice (Khao Pad)

Course: Main Course

Cuisine: Thai

Diet: Vegetarian

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

Calories: 397kcal

Crispy tofu, cold jasmine rice, and the order of operations from a Koh Samui cooking class. About 35 minutes, plus rice cooling time.

4 cups cooked jasmine rice cold (preferably day-old)
¼ cup neutral oil such as avocado or vegetable, divided
1 14-oz block extra-firm tofu pressed and cut into ½-inch cubes
12 cloves garlic finely minced (about ¼ cup)
4 large eggs lightly beaten
1 medium yellow onion cut into thin half-moons
4 baby bok choy stems sliced ½-inch thick, leaves roughly chopped (kept separate)
1 medium carrot finely diced
1 15-oz can baby corn drained and halved diagonally, about 1 cup
2 medium tomatoes cut into ½-inch wedges
4 spring onions thinly sliced
¼ cup fresh cilantro roughly chopped
1 medium lime cut into wedges, for serving

Have everything prepped and within reach. Break up any clumps in the cold rice with your fingers.
Heat 2 tablespoons oil in a wok or large nonstick skillet over medium-high until shimmering. Add the tofu in a single layer and cook undisturbed 2 to 3 minutes until golden underneath. Flip and cook 1 to 2 minutes more until golden on several sides. Drizzle 1 teaspoon of the sauce over and toss. Transfer to a plate.
Add the remaining 2 tablespoons oil. Add the garlic and cook, stirring constantly, until just turning golden, about 30 seconds. Immediately pour in the beaten eggs. Scramble gently, scraping the bottom, until just set, about 1 minute.

Add the onion and bok choy stems. Stir-fry 1 minute until the onion softens.
Add the carrot and baby corn. Stir-fry 2 minutes, scraping up any browned bits.
Add the cold rice and the tofu. Pour the remaining sauce over. Fold and toss, pressing the rice against the pan between folds, 2 to 3 minutes until heated through and evenly coated.
Add the tomato wedges and bok choy leaves. Toss gently 30 seconds, just until the tomatoes warm and the leaves wilt.
Off heat, stir in half the spring onions and half the cilantro. Plate, top with the rest, and finish with a squeeze of lime. Serve with extra lime wedges.

Day-old rice keeps the grains separate. If using freshly cooked rice, spread it on a sheet pan and chill uncovered for at least 1 hour before frying.
Mushroom soy sauce provides the signature umami flavor; do not substitute regular soy sauce.
For a vegetarian version of prik nam pla, combine 2 tablespoons vegetarian fish sauce, 1 tablespoon lime juice, and 2 to 3 sliced Thai bird's eye chilies. Let sit for 10 minutes before serving.
For extra heat, stir 1 to 2 sliced Thai chilies into the fried rice with the tomatoes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a hot skillet with 1 teaspoon oil until warmed through.