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From the Jewish Food Hero Kitchen: Jewish Christmas Chinese Fried Rice

  • Author: Jewish Food Hero


  • 1 ½ cups Jasmine rice (to get 3 cups cooked)
  • 1 block of extra-firm organic tofu (14 oz, diced small) or 1 ½ cups of chickpeas
  • 1 cup of green beans, diced extra- small
  • 1 ½ cup of carrots, diced extra-small
  • 2 tsp soy sodium
  • 2 tsp sweet chili sauce (or more)
  • ½ cup vegetable broth or water
  • Cilantro
  • Salt, to taste
  • Pepper, to taste
  • Optional: Sriracha hot sauce



  1. Cook the rice according to the directions, making sure to rinse it before cooking
  2. Dice the vegetables to uniform extra-small size and set aside in a prep bowl.  This is important for the overall appearance of the rice and keeping it from looking like “fried rice mush”
  3. Dice the tofu into uniform extra small cubes and place in a prep bowl, set aside
  4. Put the rice in prep bowl and add soy sauce, sweet chili sauce, salt and pepper and mix with hands gently, set aside
  5. Heat skillet over medium heat.
  6. Sprinkle 1-2 tsp of vegetable broth of water into the skillet/wok to make sure it is hot.
  7. Add tofu and stir regularly, allowing it to brown slightly.
  8. Remove the tofu and set aside
  9. Sprinkle 1-2 tsp of vegetable broth of water into the skillet
  10. Add the rice and vegetables and stir fry for 5 minutes
  11. Add the tofu and continue cooking for 2 minutes
  12. Season to taste with salt and pepper and garnish with cilantro
  13. Optional: place Sriracha hot sauce and more sweet chili sauce in small bowls and place on the table



  • Medium nonstick or ceramic coated skillet (these work best when not using oil)
  • Prep bowls
  • Rice cooker
  • Spatula, a thin flexible one works best for stir frying

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