Tofu Fried Rice

Our friends at Harvard University developed this Tofu Fried Rice recipe for us!

Click here to view and print the PDF version of this recipe.

Servings: 30
Serving Size: 8 ounces

Ingredients

4 Cups Rice, white 
4 Ounces Soy Sauce, lite 
1 Pounds Peas, frozen 
1 Pounds Carrots, ¼” dice 
1 Pounds Onions, ¼” dice 
2 Ounces Herb garlic, peeled 
10 Ounces Scallions, fresh 
4 Ounces Sesame oil, toasted 
2.5 Pounds Tofu, firm 
4 Ounces Curry powder 
2 Ounces Ginger, minced 
2 Ounces Salt, kosher 

Preparation

1. Bring 8 cups of water to a boil, add the rice. Return to boil, reduce heat and simmer. Remove from heat
when al dente, shock and drain.
2. Mince garlic, slice scallions thin. Combine garlic, ginger and 8 oz of scallions.
3. Drain tofu and crumble. Mix tofu with 1 oz salt and curry powder.
4. On a flattop at 350 F, heat sesame oil. Add ginger, garlic, scallions, carrots and onions. Cook until
fragrant.
5. Add rice and tofu, continue to cook. Toss and spread rice to cook rice evenly, roughly 5 minutes.
6. Add peas to the rice. Allow peas to just cook, they should still be bright green.
7. Place in serving dish and garnish with remaining scallions.