Corn Rice and Tofu Fried Rice (Crispy Bottom Style)
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A nutritious and simple fried rice recipe using leftover sticky corn rice and tofu. Perfect for when you need a little more rice or want a special fried rice dish. Adding tofu enhances texture and nutrition, while lightly pressing the rice to create a crispy bottom layer results in a fluffy yet chewy fried rice. This crispy bottom rice is an excellent pairing with dishes like ‘Palbochae’덮밥 (Eight-Treasure Rice Bowl). Discover the secret to perfectly chewy, non-mushy fried rice!
Ingredients- 1 bowl of sticky corn rice (approx. 200g)
- 1/2 block firm tofu (approx. 170g, water squeezed out)
- 1 large egg
- 3 Tbsp chopped green onion
- 1/2 tsp salt (or to taste)
- 2-3 Tbsp cooking oil
Cooking Instructions
Step 1
First, prepare the tofu. Take half a block of firm tofu (about 170g), wrap it in paper towels or a clean cloth, and press firmly with your hands to squeeze out as much water as possible. This prevents the fried rice from becoming mushy and helps achieve a fluffy texture. Crumble the squeezed tofu into a bowl with 1 bowl of sticky corn rice.
Step 2
In a separate small bowl, beat 1 large egg. Pour the beaten egg over the rice and crumbled tofu mixture. Add 1/2 tsp of salt (adjust to your preference) and mix everything thoroughly with your hands. Coating the rice grains with egg helps prevent them from clumping together during frying and adds to the fluffy texture.
Step 3
Heat a non-stick skillet over medium heat and add 2-3 Tbsp of cooking oil. Once the oil is shimmering, add 3 Tbsp of chopped green onions and stir-fry for 1-2 minutes until fragrant, creating fragrant scallion oil. This step significantly enhances the overall flavor of the fried rice.
Step 4
Once the scallion oil is ready, add the rice and tofu mixture that has been combined with the egg. Use a spatula to gently break up any clumps and stir-fry, mixing well with the scallion oil for about 2-3 minutes, ensuring the rice grains are evenly coated.
Step 5
Now, it’s time to create the crispy bottom layer. Spread the fried rice mixture evenly and thinly across the bottom of the skillet. Reduce the heat to medium (avoid high heat) and let it cook undisturbed for 2-3 minutes until the bottom layer becomes golden brown and slightly crispy. This process removes excess moisture and develops a chewy yet fluffy texture.
Step 6
Once the bottom is nicely browned, gently flip the rice. Spread it out again and press lightly, allowing the other side to crisp up for another 1-2 minutes over medium-low heat. Be careful not to burn it; the key is to gently evaporate the remaining moisture. This will result in a delicious sticky corn and tofu fried rice that’s slightly crispy on the outside and chewy on the inside. Feel free to add a dash of soy sauce or oyster sauce for extra flavor if desired.
