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
- 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.
- 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!
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Potato Chip Fried Rice
Ingredients
- 1/3 cup (60g) traditional or soft tofu
- 1/4 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
- 1/4 tsp msg, or mushroom stock powder
- pinch of salt, to taste
- pinch of black pepper
- 1/2 cup (35g) lettuce, shredded
- 10 chips (30g) potato chips (I used salted nori flavour)
Instructions
- 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.
- 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).
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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.
Ingenius!
Love it! I made the recipe with texturized soy, and it worked perfectly.
Loveeee the recipes! So interesting and yummy! So glad I found this page! Can’t wait to try everything! ❤️
i recreated the rice paper dumplings with tofu n chilli, the sauce is da bomb!! omg so excited to try the next recipe!