It’s pretty much a fact that all kids (and many of us adults) love hot dogs. It’s also a fact that they are devoid of any meaningful nutrition. But they find redemption in this hot dog fried rice recipe, alongside eggs, green beans and tofu. Tofu skeptics: this might just be your gateway tofu dish! This has long since been a family favourite at my house and I think it could be at yours too. (This dish can be enjoyed by everyone from age 3 and up). Be sure to cut hot dogs into small ⅛-inch slices so they’re not choking hazards for very young children. For a gluten-free version of this recipe, opt for gluten-free hot dogs and tamari in place of soy sauce.
Like this hot dog fried rice recipe? Try this vegetarian mujadara!
Cooked rice should be cooled and refrigerated 1-2 days.
Take cooked rice out from the fridge and break up any clumps of rice thoroughly with your hands. Set aside. Then whisk eggs with sesame oil and a pinch of salt in a small mixing bowl. Set aside.
Prepare all other ingredients. The key to any stir-fry is to not crowd the pan, cooking and seasoning every ingredient separately.
Preheat a wok or large heavy-bottomed sauté pan over medium heat. Drizzle oil and add whisked seasoned eggs, moving it around constantly with a spatula until eggs are starting to set, but still quite runny (they will cook more at the end). Scoop out and set aside.
Turn heat up to medium-high. Drizzle a tiny bit of oil and add sliced hot dogs. Stir-fry until heated through and edges are just starting to brown and even crisp up if you like. Scoop out and set aside, leaving behind any oil that came out of the hot dogs.
If needed, drizzle a bit more oil and add the tofu cubes. Stir-fry gently so as not to break them. Let the tofu heat through and get a little brown on the edges. Season with ¾ tsp soy sauce (or tamari) and salt to taste. Cook for 30 seconds, scoop out and set aside.
Next, drizzle a bit of oil and stir-fry the cut green beans until tender, but still crisp, about 3 minutes. Season to taste with salt and ¾ tsp soy sauce (or tamari). Again, scoop out and set aside.
Heat 2-3 Tbsp of oil and add the minced ginger. Move it around and cook for about 10 seconds. Add the minced garlic and cook for 10 seconds or until the garlic is just turning golden, being careful not to let it burn. Stir in most of the chopped scallions, remembering to reserve some for garnish. Add 1 Tbsp more oil and make sure the oil is heated and quite hot at this point (but before smoking) before adding the chilled cooked rice. Stir everything to distribute everything evenly. Cook until rice is fully heated through.
Add back the hot dogs, tofu and green beans. Mix well and allow to heat back through for a minute. Finally, add the runny eggs and stir to distribute. Stir-fry another minute to cook eggs fully. Turn heat off and taste. Add salt if needed. Garnish with scallions. Enjoy!