This recipe caught my eye when I saw in the new NYT cookbook by Amanda Hesser: she said she wants this in her refrigerator at all times as the perfect work at home lunch. I eliminated the shrimp and chicken and substituted tofu. You can serve this warm or cold, which makes it handy for Shabbos lunch.
Pad Thai-Style Fried Rice Salad
Vegetarian version of this recipe by Mark Bittman.
First, cook and cool the rice:
1 1/2 to 2 cups jasmine rice cooked according to package directions, then spread out on a baking sheet to quickly cool
While the rice is cooling, fry/scramble the egg, then cut up the egg into1/4″ wide strips (or smaller bits) and mix it into the cooling rice:
2 eggs, lightly beaten
1-2 Tbl. oil
Next fry the tofu on all sides until golden (which you can first coat with egg mixed with soy sauce and Mirin):
14 ounces tofu, cut into domino shaped rectangles and drained of excess moisture, patted dry
1 beaten egg, optional
1 tsp. soy sauce, optional
1 Tbl. Mirin, optional
enough oil to coat pan for frying tofu with 1/8″ thick layer oil
Add garlic to pan when tofu is close to done and toss around to cook thoroughly:
4 cloves garlic, minced
Next, add the sauce and cook, stirring for a couple of minutes:
4 scallions, sliced
2 Tbl. soy sauce
minced hot pepper or a little hot sauce
1 1/2 Tbl. tamarind or ketchup (if using tamarind, also add 2 tsp. sugar; if using ketchup, add juice 4 Tbl. lime)
Combine the rice and the tofu mixtures in a serving bowl. Top with more sliced scallion, chopped cilantro (4 Tbl.) or basil or both plus some chopped peanuts (about 1/4 cup). Add more lime juice and wedges of lime over the top.