This dish has lots of ingredients and is a bit of a production, but with protein, nutritious grain, plenty of colorful vegetables and fruits, and a hot and sour bite, it is a tasty meal all in itself.
It’s best to use chilled leftover rice or make it ahead. Just-cooked hot rice won’t fry as well and may steam into soft clumps. Have all the ingredients prepped and close at hand before you start cooking because the stir-frying goes quickly and requires some theatrical stirring and tossing.
Yields 12 cups
Serves 6 to 8
Time: 50 minutes
1 (16-ounce) block firm tofu, cut into ½-inch cubes
3 tablespoons soy sauce
2 teaspoons dark sesame oil
½ cup cashews or peanuts
4 tablespoons vegetable oil
8 ounces green beans, cut into 1-inch lengths
Salt
1 red onion, diced (about 1½ cups)
1 red bell pepper, seeded and diced (about 1½ cups)
3 celery stalks, thinly sliced (1½ cups)
1 tablespoon peeled and grated fresh ginger
2 tablespoons minced garlic
2 teaspoons ground coriander
6 cups chilled cooked short-grain brown rice
1 tablespoon Chinese chili paste or Sriracha or other hot sauce
1 tomato, diced (about 1 cup)
1 large mango, pitted, peeled, and diced into ½-inch cubes (see sidebar here)
¼ cup fresh lime juice
½ cup minced scallions
About 20 fresh basil leaves, cut into thin strips
Put the tofu cubes into a bowl. Add the soy sauce and sesame oil and use a rubber spatula to stir gently to coat. Set aside.
If the nuts are already roasted, set them aside. If not, dry-roast them in a wok or heavy skillet for about 3 minutes until slightly browned, and set aside.
Heat 1 tablespoon of the vegetable oil in a large wok or a large heavy skillet on medium-high heat. Add the green beans along with a sprinkling of salt and sear for 4 to 5 minutes until bright green with some scorch marks. Set aside.
Add 2 tablespoons of the vegetable oil to the pan and stir-fry the onions, peppers, and celery for a couple of minutes. Add the ginger, garlic, and coriander and the tofu and its marinade. Cook for about 3 minutes, or until the vegetables are tender. Add half the rice and toss to coat. Add the remaining tablespoon of vegetable oil and the rest of the rice and toss again. Cook for 2 to 3 minutes, stirring and tossing to heat through. Add the hot sauce, tomatoes, green beans, and nuts and cook, stirring for a couple of minutes until the tomatoes have slightly softened. Add the mango, lime juice, scallions, and basil and cook until the basil has wilted and the mango hot. Season with salt to taste.
Serve hot immediately.
• Instead of tofu, cook a couple of beaten eggs in oil until browned on both sides. Cut into thin strips and add to the rice at the end.
• Top each serving of fried rice with a fried egg.
• Leftover Zowee Thai Fried Rice is a great omelet filling.
This elaborate rice is probably enough on its own, but you could start with Chilled Curried Pea and Coconut Soup. If you want something crisp and refreshing on the side, perhaps serve with cucumber or watermelon slices.