In this plant-based recipe, we’re revealing the secret ingredients that give it a delightful twist. No eggs needed-just wholesome goodness! We’re spilling the bean curd (or rather, tofu!) on the secret ingredients that create an egg-like texture. The combination of bean curd (tofu) and umami-packed preserved radish infuses every bite with savory goodness. Plus, it’s gluten-free!
**Preserved radish (菜脯) and tofu skin (豆包) are readily available in Asian supermarkets. Preserved radish is a salt-pickled ingredient, so it can be quite salty when eaten on its own. It’s best to soak it in water to remove excess salt before using it. In various recipes, you can stir-fry the soaked and drained preserved radish with a little oil, some sugar, chili, or fermented bean paste (豆鼓) for extra flavor. It makes a tasty side dish! 🍽️
Ingredients:
15g preserved radish
3 slices of tofu skin(bean curd)
1 bell pepper
1 carrot
2 servings of cooked rice or leftover rice
1 oyster mushroom
1/4 cabbage
2 slices of ginger
Seasonings:
Salt, to taste
Sugar, to taste
Soy sauce, to taste
White pepper (optional)
Instructions:
Slice or dice the ginger. Cut all the vegetables into similar-sized pieces, except for the cabbage, which can be slightly larger.
Heat some oil in a pan and sauté the preserved radish until fragrant.
Add the tofu skin and stir-fry (you may need to add more oil if it sticks to the pan).
Add all the other vegetables and continue stir-frying.
Add a little water to soften the cabbage (you can add more oil if needed).
Season with salt, sugar, soy sauce, and white pepper (if using).
Finally, add the cooked rice and stir-fry everything together.
Enjoy your delicious vegan egg fried rice!