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Potato Chip Fried Rice

November 12, 2021 By Lisa Kitahara 5 Comments

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Level up your next bowl of fried rice by adding potato chips.

It's Friday, you know what this calls for? FRIED RICE! Today we're making fried rice with extra crunchy goodness. ENTER: potato chips.

Ingredients (+Substitutions)

  • Soft tofu: or traditional / medium firm tofu to replace eggs.
  • Black salt: for some eggy flavour.
  • Turmeric: optional, for colour.
  • Scallions: or finely diced onions.
  • Day old white rice: day old white rice or frozen (and thawed) rice so it does not get mushy.
  • Soy sauce: for flavour.
  • MSG: optional, but it adds a ton of flavour. You can also substitute for mushroom stock powder.
  • Lettuce: or cabbage.
  • Potato chips: any flavour you like! My favourite is nori-salted flavour.

How to Make the BEST Potato Chip Fried Rice

  1. Over medium heat, add tofu and break it up with the back of your spatula. Add turmeric and black salt and cook for 30 seconds to mix in turmeric and black salt. Add oil and white part of scallions. Cook for 2 minutes or until translucent. 
  2. Increase heat to high and add the cold rice, soy sauce and msg. Cook and toss the rice for about 30 seconds, enough for the rice to heat up. Then add the lettuce and scallions, cooking and tossing for another 30 seconds. When complete, turn off the heat. Quickly crush in potato chips and give it one last toss. Transfer to a bowl, flip over onto a plate. Crush with more potato chips and enjoy!

More delicious fried rice recipes to try:

  • Japanese Gyoza Garlic Fried Rice
  • Japanese Karaage Fried Rice
  • Japanese Curry Fried Rice
  • Vegan Kimchi Fried Rice

SAVE IT FOR LATER! ↓

If you recreate this Potato Chip Fried Rice recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

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Potato Chip Fried Rice


★★★★★

5 from 5 reviews

  • Author: Lisa Kitahara
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Ingredients

Units Scale
  • ⅓ cup (60g) traditional or soft tofu
  • ¼ tsp (1g) black salt
  • pinch of turmeric, optional for colour
  • 2 scallions (30g), sliced
  • 1 cup (210g) cooked day old white rice
  • 1 tsp (5ml) soy sauce
  • ¼ tsp msg, or mushroom stock powder
  • pinch of salt, to taste
  • pinch of black pepper
  • ½ cup (35g) lettuce, shredded
  • 10 chips (30g) potato chips (I used salted nori flavour)

Instructions

  1. Over medium heat, add tofu and break it up with the back of your spatula. Add turmeric and black salt and cook for 30 seconds to mix in turmeric and black salt. Add oil and white part of scallions. Cook for 2 minutes or until translucent. 
  2. Increase heat to high and add the cold rice, soy sauce and msg. Cook and toss the rice for about 30 seconds, enough for the rice to heat up. Then add the lettuce and scallions, cooking and tossing for another 30 seconds. When complete, turn off the heat. Quickly crush in potato chips and give it one last toss. Transfer to a bowl, flip over onto a plate. Crush with more potato chips and enjoy!

Notes

  • Helpful Equipment: 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 

Did you make this recipe?

Tag @Okonomikitchen on Instagram and hashtag it #okonomikitchen

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. minjing says

    November 17, 2021 at 2:30 am

    i recreated the rice paper dumplings with tofu n chilli, the sauce is da bomb!! omg so excited to try the next recipe!

    ★★★★★

    Reply
  2. Ioulia says

    November 17, 2021 at 2:43 pm

    Loveeee the recipes! So interesting and yummy! So glad I found this page! Can’t wait to try everything! ❤️

    ★★★★★

    Reply
  3. Share says

    January 21, 2022 at 6:29 pm

    Love it! I made the recipe with texturized soy, and it worked perfectly.

    ★★★★★

    Reply
  4. Nitsua says

    March 23, 2022 at 4:28 pm

    Ingenius!

    ★★★★★

    Reply
  5. Alex Kim says

    July 06, 2022 at 7:30 am

    I cooked this twice and still love this recipe!

    I hope all is well: referred friends to you and they love all your recipes, including the miso.

    ★★★★★

    Reply

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Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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