Tofu Fried Rice with Basil
Fried rice with basil, crispy shallots, and pan-fried tofu. A great way to use leftover rice!
Wow, do I love this basil fried rice recipe! I saw a version in the latest Bon Appetit magazine last month and knew I wanted to do a spicy version with tofu.
Like all my favorite recipes, this one is layered with flavor and texture. Crispy shallots, chewy rice, fragrant basil, chewy tofu, and serrano peppers! It’s so good and easily vegan; you’ve got to make it.
See below for more details, or scroll down to the full recipe.
Ingredient Notes
- Shallots: This is one of the best parts of this recipe! Crispy shallots add such a nice layer of crunch to this fried rice.
- Basil: You can’t make fried rice with basil without basil! Herby, fresh, and flavorful– it’s so good paired with garlic, ginger, and leftover rice. You’ll use half scrambled with the eggs and half folded in fresh at the end.
- Eggs: I like the traditional taste of eggs in fried rice, but you can omit if you want a vegan version. If omitting the eggs, just add in all the basil at the end.
- Leftover rice: Fried rice works best with leftover, day-old rice. If you don’t have old rice, spread cooked rice onto a baking sheet and then place in the fridge until slightly dried out.
- Tofu: For added protein, crumble tofu and then pan fry until very chewy and golden.
How to Make This Fried Rice with Basil
Thinly Slice the Shallots
Thinly slice the shallots; I use a mandolin to get very thin slices
Fry the Shallots
Fry the shallots until crispy, then drain and reserve the oil for later use in the fried rice. Let the crispy shallots drain on a paper towel-lined plate. Sprinkle with salt and set aside.
Whisk together the eggs and basil
Whisk together the eggs with salt, then add in 1/2 the fresh basil leaves
Cook the Tofu
Add some of the reserved shallot oil to the wok then crumble in the tofu and cook until chewy and golden brown, about 10 minutes.
Cook the rice
Add the ginger, garlic, scallions, and pepper, and cook until just fragrant. Add the rice and cook until just tender. Push aside, add the scrambled eggs, and cook until set, folding in the rice. Add the remaining fresh basil and shallots, then serve.
More Rice Recipes
- Chili Crisp Tofu Bowls with Rice
- Tofu Rice Bowls with Black Beans and Corn
- Pico de Gallo Rice Bowls
- Spicy Red Lentils and Rice
- Vegetarian Cauliflower Rice Bowls
If you make this fried rice with basil recipe make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
Tofu Fried Rice with Basil
Equipment
Ingredients
- 4 medium shallots, thinly sliced*
- 1/3 cup olive oil
- 8 ounces extra-firm tofu, pressed and crumbled
- 4 garlic cloves, minced
- 2 ” piece ginger, grated
- 1 serrano chili pepper, finely chopped
- 1/2 cup sliced scallions
- 3 cups cold, day-old rice
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons toasted sesame oil
- 2 eggs
- 1 1/2 cups torn fresh basil leaves
- 1/4 teaspoon salt
Instructions
Fry the shallots
- Place the olive oil and the thinly sliced shallots in a small skillet and heat to medium. When the oil is shimmering, reduce heat to low and cook, stirring often, until crispy and browned, but not burned. Watch the shallots as they will quickly turn brown toward the end. Remove the shallots and place them on a paper-towel-lined plate. Reserve the oil and set aside. (If pieces of shallots are still in the oil, they will burn as you reuse them. I drain it in a small sieve to remove any small pieces).
- Heat a large wok over medium heat and add 1 tablespoon of the reserved shallot oil. Crumble the tofu and cook until very dry and chewy, about 10 minutes.
- Push aside the tofu and add another tablespoon of the reserved shallot oil. Add the garlic, ginger, chili pepper and scallions and cook for another minute until it is just fragrant. Add the rice, soy sauce and sesame oil and cook 2-3 minutes, breaking up the rice with your spoon/spatula as you stir.
- Whisk together the eggs, 1 cup of basil leaves, and the salt. Push the rice aside and add the eggs. Quickly scramble, stirring for 30 seconds, then fold into the rice. Remove from heat and add the fried shallots and remaining 1/2 cup basil leaves. Serve immediately.