This vegetarian fried rice features turmeric oil and crispy rice.
Let the leftover rice come to room temperature before cooking.
This ensures the rice crisps up in all the right places.
Photo:Fred Hardy
Ingredients
114-oz.
Press to remove excess moisture.
(Its OK if tofu falls apart.)
Place tofu in a medium bowl and crumble into small pieces.
Heat 1/4 cup oil in a large nonstick skillet over medium.
Add crumbled tofu; cook, stirring constantly, until tofu absorbs turmeric oil, about 30 seconds.
Add rice and remaining 2 tablespoons oil to skillet; stir until thoroughly combined.
Stir and gently press rice into an even layer again.
Cook, undisturbed, until rice and tofu are crisp in spots, about 3 minutes.
Stir in cilantro, lemon juice, salt, and remaining 1/4 cup raisins.
Serve drizzled with yogurt, if desired.
