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Prep
Difficulty
Easy
Time
Estimate
45 mins
Remember to start with day old rice. Cut and press the tofu in towels. Preheat the oven. Sear the egg and set aside. Chop the beet and start to sauté. Splash the tofu with soy sauce and coat in sesame seeds. Bake the tofu, then flip and bake on the other side. Place the green beans in a skillet with water and steam them until tender. Once the beets are cooked through, add the cooked rice and finish the fried rice. Toss the cooked green beans with a splash of the sesame oil, sauté. Once cooked through toss with the chili paste & soy sauce. Serve the fried rice with the green beans and tofu on top. To make this gluten-free be sure to use wheat-free soy sauce. To make this vegan, simply skip the egg in the fried rice.
Tofu is crusted and baked up for a simple addition to many Asian dishes.
Red stained, flavorful brown rice is a perfect side to any Chinese-style dish. A critical part of fried rice, is using day old, slightly dried out rice. If you didn’t make it the day before, cook it an hour or two ahead, spread it out on a baking sheet to dry out in the fridge. Use the beet greens for the greens or substitute chard or kale if your greens were purchased topless. The fish sauce is optional, but certainly adds the authentic flare to the dish. Simply adjust not using the fish sauce with a bit more salt to taste. Skip the egg to make it vegan, a sauté of tofu or crumble of cashews are a nice substitute.
Green beans are tossed in a skillet over high heat with a bit of water until they are steamy. Toss in the red chili paste and a couple extras for a fast Asian side dish.
