Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Stir-Fried Rice with Asparagus, Mushrooms, and Tofu
This authentic Vietnamese stir-fried rice dish combines fluffy jasmine rice with crispy fried tofu, fresh asparagus, and earthy mushrooms, all brought together with aromatic garlic and sweet tomato notes. It's a balanced, vegetarian-friendly meal that captures the essence of Vietnamese home cooking with simple, quality ingredients.
35 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty5/10
Sour2/10
Umami6/10
Spicy1/10
🥄 Texture
Tender-crisp asparagus provides a bright snap while straw mushrooms are soft and silky. Fried tofu adds a slightly chewy interior with lightly crisped edges and the cooled rice yields separated, slightly chewy grains coated in saucy juices.
👃 Aroma
Garlic is immediately fragrant with toasty notes from the stir-fry and a fresh, vegetal top note from tomatoes and asparagus. If fish sauce is used, there is a savory, slightly marine umami aroma underlying the dish that rounds out the scent profile.
🍷 Pairs Well With
Light jasmine tea or Vietnamese iced tea; for alcohol, a crisp, dry white wine like Sauvignon Blanc or a light pilsner complements the dish well.
🥗 Side Dishes
Crisp cucumber and carrot pickles (đồ chua) or a simple herb salad with cilantro and Thai basil; fresh Vietnamese summer rolls (gỏi cuốn) or a small bowl of nuoc cham dipping sauce to add brightness.
Ingredients(11 items)
- 13 cups cooked rice (cooled)
- 2200 grams fried tofu (cubed)
- 3200 grams asparagus (măng tây, cut into 2-inch pieces)
- 4150 grams straw mushrooms (nấm rơm, halved)
- 52 medium tomatoes (diced)
- 64 cloves garlic (minced)
- 72 tablespoons vegetable oil
- 81 tablespoon fish sauce (optional but traditional)
- 91 teaspoon sugar
- 10Salt and white pepper to taste
- 112 tablespoons water
Nutrition Information(per serving)
385
Calories
12.8g
Protein
52.3g
Carbs
14.2g
Fat
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- 2
Add the minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn it.
- 3
Add the diced tomatoes and stir-fry for 2-3 minutes until they begin to soften and release their juices.
- 4
Add the asparagus pieces and straw mushrooms, stir-frying for 3-4 minutes until the asparagus is tender-crisp and the mushrooms are cooked through.
- 5
Add the cubed fried tofu and gently toss to combine with the vegetables for 1-2 minutes.
- 6
Add the cooled cooked rice, breaking up any clumps with your spatula or wooden spoon.
- 7
Pour in the fish sauce, sugar, and 2 tablespoons of water, stirring constantly for 2-3 minutes until all ingredients are well combined and heated through.
- 8
Season with salt and white pepper to taste, adjusting the flavors as needed.
- 9
Stir-fry for another 1-2 minutes to ensure everything is evenly coated and heated.
- 10
Transfer to a serving dish and serve hot while the rice is still steaming.
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