Com Chien Chay Recipe
Wok fried rice, peas and carrots, tofu, mushroom, bok choy
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Ingredients
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Rice & base
Aromatics & flavoring
Vegetables
Protein & additions
Finish & garnish
Method
Rice & base
Prepare rice
Use 3 cups of cooked jasmine rice that has been cooled and preferably refrigerated for at least 2 hours or overnight. Break up any clumps with your hands or a fork so the grains are separated.
Protein & additions
Prepare tofu
Press the firm tofu to remove excess water for 15–30 minutes. Cut into 1/2-inch cubes and toss gently with 2 tbs cornstarch until evenly coated. This helps create a light crust during frying.
Heat 1 tablespoon vegetable oil in a wok or large nonstick skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer and let them sear without moving for 2 minutes, then toss and cook another 2–3 minutes until golden on most sides. Remove tofu to a plate and set aside.
Vegetables
Cook vegetables
Add remaining 2 tablespoons vegetable oil to the hot wok. Add minced garlic and chopped shallot and stir-fry 20–30 seconds until fragrant but not browned. Add diced carrots and sliced mushrooms; stir-fry 2–3 minutes until carrots begin to soften. Add frozen peas and bok choy; continue stir-frying 1–2 minutes until peas are heated and bok choy stems are tender-crisp. Push vegetables to the side of the wok.
Aromatics & flavoring
Combine and season
Add the chilled rice into the center of the wok, breaking up any remaining clumps. Stir-fry rice with vegetables, tossing and flipping to combine for 2 minutes over high heat. Drizzle 2 tbs light soy sauce and 1 tsp dark soy (if using) evenly over the rice, then add 1 tbs vegetarian mushroom or hoisin sauce. Sprinkle 1 tsp white pepper and 1 tsp salt, adjusting to taste. Stir thoroughly so sauce coats grains and color is even. Return the fried tofu to the wok and fold gently to combine.
Turn heat off or to low. Drizzle 1 tsp sesame oil over the rice and add sliced scallions; toss to distribute. Taste and adjust seasoning, adding up to 1/2 tbs more soy sauce or a pinch more salt if needed.
Finish & garnish
Transfer Com Chien Chay to a serving platter. Garnish with cilantro, toasted sesame seeds, and lime wedges on the side. Squeeze lime over individual portions if desired.
Serve hot as a main dish or alongside other vegetarian Vietnamese dishes.