Soy Chicken Fried Rice with Crispy Tofu & Edamame 

Comfort = This. 

Fried rice has always, and will always, be my go-to comfort food. A soul-warming, big bowl of happiness in a dish. It’s perfection, plain and simple. Crispy fried rice & crispy tofu, beautiful chicken, & creamy scrambled eggs. Beautiful! Simple, accessible, delicious. 

Often, when we consider dishes like fried rice, we tend to forget about the incredible farmers who are responsible for making these meals possible. From the soybean oil and crispy tofu to beautiful vegetables, farmers are the true heroes of the food industry. Ensuring that sustainable ingredients are sustaining our bodies. As a chef, I can only do what I do thanks to the farming industry. Next time you create a dish, or go to the local market, remember the countless folks, like my friends at the United Soybean Council, who often work behind the scenes, to farm the incredible ingredients we use on a daily basis. 

Next time you’re craving fried rice, make this recipe y’all. So much better than takeout. Your friends and family will love it! 

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Soy Chicken Fried Rice with Crispy Tofu & Edamame 

Makes 4 – 6 servings 

Sauce 

2 teaspoon fish sauce 

2 tablespoons dark soy sauce 

2 tablespoons light soy sauce 

2 teaspoons Shaoxing wine 

Juice of 1 lime 

2 teaspoons honey  

1 teaspoon soybean oil 

1 teaspoon oyster sauce 

1 tablespoon Sriracha sauce 

2 garlic cloves, minced 

Soy Fried Rice 

5 tablespoons soybean oil, divided 

2 cups tofu, cut into ½-inch cubes

4 boneless, skinless chicken thighs 

1 tablespoon light soy sauce 

Zest of 1 lime

3 eggs, beaten 

6 cups cooked rice, cooled overnight in the fridge (or leftover) 

1 cup frozen edamame, thawed  

3 scallions, diced 

Small bunch of cilantro 

Sea salt and cracked black pepper 

1. Preheat an oven to 400 degrees F. Line a sheet pan with parchment paper. 
2. First, make the crispy tofu and chicken. Prepare two bowls. In one, combine tofu, 1 tablespoon oil, and 1 tablespoon of soy sauce and mix well. In the second bowl, combine the chicken, lime zest, season with sea salt and cracked black pepper, and mix well. 
3. Arrange the tofu and chicken on the prepared baking sheet in a single layer. Bake for 30 – 35 minutes, flipping halfway through, until both the chicken and tofu are golden and crispy (and the chicken has reached an internal temperature of 165 degrees F). Rest the chicken for a few minutes, then cut into ½-inch cubes and set aside. 
4. Meanwhile, prepare the sauce. Combine all sauce ingredients in a medium bowl and whisk well to mix. Set aside. 
5. Heat a wok (or very large skillet) over medium-heat, and pour in 1 tablespoon of oil. When the oil is shimmering, add the eggs and cook until scrambled. Remove and set aside. Pour in the remaining 2 tablespoons of oil, and add the rice. Stirring almost constantly, keep the rice moving and cook until warmed through and starting to crisp. Add the edamame, then pour in the sauce and stir until the rice is completely coated. 
6. Next, stir in the scrambled eggs, tofu, chicken, and green onions, and stir well. When everything is completely combined, remove from the heat. 
7. Portion the rice into individual bowls, then top with more green onions, cilantro, and serve with lime wedges. Delicious!!